Penn dutch stuffed liver

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

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