Penn dutch stuffed liver
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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
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