Braised Liver With Stuffing
|Calf's liver||2 Pound (1 piece)|
|Bread stuffing||1 Cup (16 tbs) (No. 2 variety)|
|Salt pork strip||3|
|Water||1⁄2 Cup (8 tbs)|
Wipe liver with a damp cloth and dry.
Make an incision in the thickest part using a sharp knife.
Fill with stuffing, sew edges together, season with salt and pepper and dredge with flour.
Place in a baking pan and place strips of salt pork on top.
Add water, cover pan and cook in a moderate oven (350Â° F.) until tender, 1 1/2 to 2 hours.