Breaded liver
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅞ | cup | WATER; WARM |
| 25 | pounds | BEEF LIVER SLICED |
| 15 | EGGS SHELL | |
| 6 | tablespoons | MILK; DRY NON-FAT L HEAT |
| 2¾ | pounds | BREAD SNDWICH 22OZ #51 |
| 2¾ | pounds | FLOUR GEN PURPOSE 10LB |
| 3 | pounds | SHORTENING; 3LB |
| 1 | tablespoon | PEPPER BLACK 1 LB CN |
| 6 | tablespoons | SALT TABLE 5LB |
Directions
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, .