Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1 gallon | WATER; HOT |
| 25 pounds | BEEF LIVER SLICED |
| 8 pounds | ONIONS DRY |
| 2¼ pounds | FLOUR GEN PURPOSE 10LB |
| ½ pounds | SHORTENING; 3LB |
| 2 pounds | SHORTENING; 3LB |
| 2 tablespoons | PEPPER BLACK 1 LB CN |
| ¼ cup | PAPRIKA GROUND |
| 6 tablespoons | SALT TABLE 5LB |
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 (5⅓ 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, .