Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Liver, calf
1 x *bread stuffing recipe
3 ea Salt pork, strips
1 x Flour
1 x Salt pepper

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.

Browse by categories