Baked Calves Liver
1 calf's liver 1 onion minced
4 or 5 small slices of salt pork
1 tablespoon butter
Salt and pepper
1 cup Bread crumb dressing
Wash liver well and dry with cloth. Make an incision in the thickest part, keeping the opening as small as possible, but making the cavity as large as possible. Your butcher will probably do this for you. Fill with dressing and sew. Season liver and place in rcasting pan. Lay strips of salt pork over itm and pin in place with toothpicks. Add just a little boiling water and chopped onion. Roast for one hour in the oven that is over 450 F for 10 or 15 minutes, then 350 for the time. This is very nice without dressing, but in that case the liver should be larded with fine strips of the salted pork. Baste every twenty minutes and thicken gravy left in pan.
THE ORIGINAL RECIPE FOUND IN
MICHIGAN STATE NORWAR The PARENTS Formerly called CHILDREN The Parents Magazine 9. NOVEMBER 1929 25 CENTS
Published with the official co operation of Teachers College Columbia University Universi ty of Minnesota State Univer sity of Iowa Yale University The PARENTS MAGAZINE Formerly called CHILDREN The Parents Magazine Title registered US Patent Office VOL IV No 11 November 1929