| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Penndutch, Meats |
1 |
Servings |
INGREDIENTS
| 1 |
|
Liver, calf |
|
|
*bread stuffing recipe |
| 3 |
|
Salt pork, strips |
|
|
Flour |
|
|
Salt & pepper |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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