Name: Breaded Liver
Ingredients: 1 7/8 c WATER; WARM; 25 lb BEEF LIVER SLICED; 15 EGGS SHELL; 6 tb MILK; DRY NON-FAT L HEAT; 2 3/4 lb BREAD SNDWICH 22OZ #51; 2 3/4 lb FLOUR GEN PURPOSE 10LB; 3 lb SHORTENING; 3LB; 1 tb PEPPER BLACK 1 LB CN; 6 tb SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy			100	Servings

INGREDIENTS

1 7/8	c	WATER; WARM
25	lb	BEEF LIVER SLICED
15		EGGS SHELL
6	tb	MILK; DRY NON-FAT L HEAT
2 3/4	lb	BREAD SNDWICH 22OZ #51
2 3/4	lb	FLOUR GEN PURPOSE 10LB
3	lb	SHORTENING; 3LB
1	tb	PEPPER BLACK 1 LB CN
6	tb	SALT TABLE 5LB

INSTRUCTIONS

TEMPERATURE:  375 F. GRIDDLE
1.  RECONSTITUE MILK; ADD EGGS.
2.  DIP LIVER IN MILK, AND EGG MIXTURE. DRAIN
3.  DREDGE LIVER IN MIXTURE OF CRUMBS, FLOUR, SALT, AND PEPPER; SHAKE OFF
EXCESS.
4.  BROWN SLICES ON WELL GREASED GRIDDLE ABOUT 5 MINUTES PER SIDE.
5.  SERVE IMMEDIATELY.
Recipe Number: L10800
SERVING SIZE: 1 SLICE  (
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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