| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 25 |
lb |
BEEF LIVER SLICED |
| 2 1/4 |
lb |
FLOUR GEN PURPOSE 10LB |
| 2 |
lb |
SHORTENING; 3LB |
| 2 |
tb |
PEPPER BLACK 1 LB CN |
| 1/4 |
c |
PAPRIKA GROUND |
| 6 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
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 IN SHORTENING OR SALAD OIL. BROWN
EVENLY ON BOTH SIDES.
2. SERVE IMMEDIATELY. ONION GRAVY (RECIPE NO. O-16-6) MAY BE SERVED WITH
LIVER.
:
NOTE: 1. IN STEP 3, 8 LB 14 OZ DRY ONIONS WILL YIELD 8 LB THINLY SLICED
ONIONS.
2. IN STEP 3, 1 LB (5 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.
3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: L10701
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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