Stuffed Liver Rolls
|Calves liver||1 1⁄2 Pound|
|Soft bread crumbs||4 Cup (64 tbs)|
|Salt||1⁄2 Teaspoon (Leveled)|
|Crushed pineapple||1 1⁄2 Cup (24 tbs)|
|Pepper||1⁄4 Teaspoon (Leveled)|
|Thyme||1⁄4 Teaspoon (Leveled)|
|Paprika||1⁄4 Teaspoon (Leveled)|
|Sage||1⁄4 Teaspoon (Leveled)|
|Minced green pepper||1 1⁄2 Tablespoon (Leveled)|
|Pineapple juice||1⁄2 Cup (8 tbs)|
Combine bread crumbs, crushed pineapple, green pepper, onion, all other seasonings and pineapple juice.
Mix well and spread on slices of liver which have been previously sprinkled with salt and pepper.
Roll up liver slices and secure each with a tooth pick.
Saute liver rolls in a little hot fat until golden brown on all sides.
Add 2 cups boiling water and simmer very gently until tender.
Remove rolls to a hot platter and serve with gravy made from liquor and stuffing that remain in the frying pan.