1-1/2 lbs. liver, sliced as thick as possible (remove membranes)
2 cups small bread cubes
2 tablespoons minced onion
3 sliced cooked bacon, diced
Pepper, to taste
1/2 teaspoon salt
Dash of celery salt
1/2 teaspoon baking powder
Hot water

Combine ingredients, moistening with some of the bacon fat and sufficient water to make stuffing firm, but not dry. Place a tablespoon on each slice of liver, roll up and fasten with a toothpick or skewers. Brown in canola oil, season with additional salt and pepper and cover bottom of pan with water.

Cover pan tightly; simmer about 2 hours, turning occasionally. Remove rolls, make gravy of remaining liquid.

Serve with favorite vegetables.

Serves: 6

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Cajun Country -- New Iberia, Louisiana