Penn dutch stuffed liver
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Liver, calf | |
| *Bread Stuffing recipe | ||
| 3 | slices | Salt pork |
| Flour | ||
| Salt & pepper | ||
Directions
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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