Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | Liver, calf |
\N \N | *Bread Stuffing recipe |
3 slices | Salt pork |
\N \N | Flour |
\N \N | Salt & pepper |
Wash the liver in cold salted water and dry well. Make an incision in the thickest part, using a sharp knife. Fill with bread stuffing.
Season well with salt and pepper and dredge with flour. Place in roasting pan and place strips of salt pork on top. Add a little water and roast at 450-F for 15 minutes. Reduce heat to 350-F and continue cooking for 45 minutes. Serve with cooked spinach and baked potatoes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
Submitted By HELEN PEAGRAM On 11-06-95