Recipe - Penn Dutch Stuffed Liver

1 Liver, calf
*Bread Stuffing recipe
3 sl Salt pork
Flour
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 450F for 15
minutes. Reduce heat to 350F and continue cooking for 45 minutes. Serve
with cooked spinach and baked potatoes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini