Recipe - Stuffed Liver

1 Liver, calf
*bread stuffing recipe
3 Salt pork, strips
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. Source: Pennsylvania Dutch Cook
Book Fine Old Recipes, Culinary Arts Press, 1936.

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