Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 each | Liver, calf |
| 3 eaches | Salt pork |
| 1 x | Salt & pepper |
| 1 x | *bread stuffing recipe |
| 1 x | Flour |
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.