salt and black pepper
Wash the liver in cold salted water and dry well.
Make an incision in the thickest part, using a sharp knife.
Fill with bread stuffing.
Season well with salt and pepper and dredge with flour.
Place in roasting pan and place strips of salt pork on top.
Add a little water and roast at 450℉ (230℃) for 15 minutes.
Reduce heat to 350℉ (180℃) F and continue cooking for 45 minutes.
Serve with cooked spinach and baked potatoes.