Breaded liver

Yield: 100 Servings

Measure 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

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, .

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