Grilled liver

100 Servings

Quantity Ingredient
25 pounds BEEF LIVER SLICED
2¼ pounds FLOUR GEN PURPOSE 10LB
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 IN SHORTENING OR SALAD OIL. BROWN EVENLY ON BOTH SIDES.

2. SERVE IMMEDIATELY. ONION GRAVY (RECIPE NO. O-16-6) MAY BE SERVED WITH LIVER.

:

NOTE: 1. IN STEP 3, 8 LB 14 OZ DRY ONIONS WILL YIELD 8 LB THINLY SLICED ONIONS.

2. IN STEP 3, 1 LB (5⅓ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: L10701

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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