PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. GRIDDLE
350 F. OVEN
1. DREDGE LIVER IN MIXTURE OF FLOUR, SALT, PEPPER, AND PAPRIKA; SHAKE OFF
EXCESS. BROWN ON WELL GREASED GRIDDLE.
2. OVERLAP ABOUT 50 SLICES IN EACH PAN.
3. SAUTE' ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER; SPREAD AN EQUAL
QUANTITY OVER LIVER IN EACH PAN.
4. POUR HOT WATER OVER LIVER AND ONIONS IN EACH PAN; COVER.
5. BAKE 30 MINUTES OR UNTIL LIVER IS FORK-TENDER.
NOTE: 1. IN STEP 3, 8 LB 14 OZ DRY ONIONS A.P. WILL YIELD 8 LB THINLY
SLICED ONIONS.
NOTE: 2. IN STEP 3, 1 LB (5 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A-11.
NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: L10700
SERVING SIZE: 1 SLICE (4
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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