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Penn Dutch Stuffed Liver

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Title: Penn Dutch Stuffed Liver
Yield: 6 Servings
Categories: Veal, Penndutch

Ingredients:

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 450-F for 15
minutes. Reduce heat to 350-F and continue cooking for 45 minutes. Serve
with cooked spinach and baked potatoes.

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

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