Recipe: Stuffed Liver

Title: Stuffed Liver
Categories: Penndutch, Beef
Yield: 1 servings

1 Calves Liver Flour
Bread Stuffing Recipe Salt & Pepper
3 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.