Penn Dutch Stuffed Liver


Penn Dutch Stuffed Liver
  Dutch    Veal  
Last updated 9/27/2008 2:20:55 PM. Recipe ID 11703. Report a problem with this recipe. 



 
      Title: Penn dutch stuffed liver
 Categories: Veal, Penndutch
      Yield: 6 Servings
 
      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.


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Recipe ID 11703 (Apr 03, 2005)