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  • Liver Birds
    Recipe contributed by Phil and Jackie Cicconi
    • 2 pounds of pork liver cut into 3-inch strips, 1-inch thick
    • 1/2 pound of cole fat (I'm not sure about this spelling), this is a net-like fat sheet from the pig's stomach. In this recipe, it is used to keep the liver moist. Pork liver and cole fat are difficult to obtain, perhaps they can be special ordered from a butcher in an ethnic Italian neighborhood.
    • Whole bay leaf
    • Butcher's black pepper
    • Salt
    Place a strip of liver on a piece of cole fat large enough to wrap around the liver. Place one bay leaf on the liver, add salt and pepper and wrap the cole fat around the liver and secure with one or two toothpicks. Broil and turn until cooked.

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