| 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 |
tb |
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 |
tb |
PEPPER BLACK 1 LB CN |
| 6 |
tb |
SALT TABLE 5LB |
|
1 |
SLICE PLUS 1/4 CUP GRAVY.: |
INSTRUCTIONS
TEMPERATURE: 375 F. GRIDDLE
LIVER:
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.
GRAVY MIX:
5. SERVE WITH ONION AND MUSHROOM GRAVY, RECIPE NO. 0-16-10. EACH PORTION:
1. SPRINKLE FLOUR EVENLY OVER DRIPPINGS AND FAT IN BOTTOM OF PAN. SCRAPE
AND USE BROWN PARTICLES REMAINING IN PAN.
2. 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.
3. 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.
4. 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.
5. 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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