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Liver Birds




Source of Recipe


National Livestock and Meat Board-1940


Recipe Introduction


Serves 4-6.


List of Ingredients




1 1/2 pounds liver
2 c small bread cubes
2 T minced onion
3 slices cooked, diced bacon
pepper
1/2 tsp salt
dash celery salt
1/2 tsp baking powder
hot water

Recipe



Slice liver as thin as possible and membrane removed from each slice. Combine remaining ingredients, moistening with some of the bacon fat and sufficient water to make a stuffing firm but not dry. Place a tablespoon or more of stuffing on each slice of liver, roll up and fasten with tooth picks or skewers. Brown in greased skillet, season with additional salt and pepper and cover bottom of pan with water. Cover and simmer about 2 hours, turning rolls occasionally. Remove rolls, make a gravy of remaining liquid.
Garnish with watercress.
Serve rolls filled with onion stuffing as a side dish.