Penn dutch stuffed liver

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Liver, calf Flour
*Bread Stuffing recipe Salt pepper
3 sl Salt pork

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