Breaded liver with onion

Yield: 100 Servings

Measure Ingredient
1⅞ cup WATER; WARM
6¼ quart WATER
25 pounds BEEF LIVER SLICED
15 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
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, .

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