Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1⅞ cup | WATER; WARM |
| 6¼ quart | WATER |
| 25 pounds | BEEF LIVER SLICED |
| 15 \N | EGGS SHELL |
| 6 tablespoons | MILK; DRY NON-FAT L HEAT |
| 1½ cup | MUSHROOMS 16 OZ |
| 1½ pounds | ONIONS DRY |
| 2¾ pounds | BREAD SNDWICH 22OZ #51 |
| 1¼ pounds | FLOUR GEN PURPOSE 10LB |
| 2¾ pounds | FLOUR GEN PURPOSE 10LB |
| 1 cup | SOUP GRAVY BASE BEEF |
| ¾ cup | SHORTENING; 3LB |
| 3 pounds | SHORTENING; 3LB |
| 1 tablespoon | PEPPER BLACK 1 LB CN |
| 6 tablespoons | SALT TABLE 5LB |
| \N 1 | SLICE PLUS 1/4 CUP GRAVY.: |
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, .