| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 1 7/8 | c | WATER, WARM |
| 6 1/4 | qt | WATER |
| 25 | lb | BEEF LIVER SLICED |
| 15 | EGGS SHELL | |
| 6 | T | MILK, DRY NON-FAT L HEAT |
| 1 1/2 | c | MUSHROOMS 16 OZ |
| 1 1/2 | lb | ONIONS DRY |
| 2 3/4 | lb | BREAD SNDWICH 22OZ #51 |
| 1 1/4 | lb | FLOUR GEN PURPOSE 10LB |
| 2 3/4 | lb | FLOUR GEN PURPOSE 10LB |
| 1 | c | SOUP GRAVY BASE BEEF |
| 3/4 | c | SHORTENING, 3LB |
| 3 | lb | SHORTENING, 3LB |
| 1 | T | PEPPER BLACK 1 LB CN |
| 6 | T | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 375 F. GRIDDLE LIVER: RECONSTITUE MILK; ADD EGGS. DIP LIVER IN MILK, AND EGG MIXTURE. DRAIN. DREDGE LIVER IN MIXTURE OF CRUMBS, FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS. BROWN SLICES ON WELL GREASED GRIDDLE ABOUT 5 MINUTES PER SIDE. GRAVY MIX: SERVE WITH ONION AND MUSHROOM GRAVY, RECIPE NO. 0-16-10. EACH PORTION: 1 SLICE PLUS 1/4 CUP GRAVY.: SPRINKLE FLOUR EVENLY OVER DRIPPINGS AND FAT IN BOTTOM OF PAN. SCRAPE AND USE BROWN PARTICLES REMAINING IN PAN. COOK AT LOW HEAT ON TOP OF RANGE, IN A STEAM-JACKETED KETTLE OR IN 375 F. OVEN 30 MINUTES UNTIL FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER-BROWNING. RECONSTITUTE SOUP AND GRAVEY BASE. ADD STOCK TO ROUX, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY. SAUTE' CANNED MUSHROOMS, DRAINED AND 1 LB 8 OZ THINLY SLICED DRY ONIONS IN MELTED SHORTENING OR SALAD OIL UNTIL MUSHROOMS AND ONIONS ARE TENDER. ADD MUSHROOMS AND ONIONS TO THICKENED GRAVY. ADD PEPPER. Recipe Number: L10801 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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Nutrition (calculated from recipe ingredients)
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Calories: 356
Calories From Fat: 190
Total Fat: 21.1g
Cholesterol: 457.5mg
Sodium: 510.4mg
Potassium: 413.2mg
Carbohydrates: 6.5g
Fiber: <1g
Sugar: <1g
Protein: 33.1g