Penn dutch stuffed liver

Yield: 6 Servings

Ingredients:

1 Liver calf *Bread Stuffing recipe
3 sl Salt pork

Instructions:

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.