Braised liver with onions

100 Servings

Ingredients

Quantity Ingredient
1 gallon WATER; HOT
25 pounds BEEF LIVER SLICED
8 pounds ONIONS DRY
2¼ pounds FLOUR GEN PURPOSE 10LB
½ pounds SHORTENING; 3LB
2 pounds SHORTENING; 3LB
2 tablespoons PEPPER BLACK 1 LB CN
¼ cup PAPRIKA GROUND
6 tablespoons SALT TABLE 5LB

Directions

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.

2. OVERLAP ABOUT 50 SLICES IN EACH PAN.

3. SAUTE' ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER; SPREAD AN EQUAL QUANTITY OVER LIVER IN EACH PAN.

4. POUR HOT WATER OVER LIVER AND ONIONS IN EACH PAN; COVER.

5. BAKE 30 MINUTES OR UNTIL LIVER IS FORK-TENDER.

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

NOTE: 2. IN STEP 3, 1 LB (5⅓ CUPS) DEHYDRATED ONIONS MAY BE USED.

SEE RECIPE NO. A-11.

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

Recipe Number: L10700

SERVING SIZE: 1 SLICE (4

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

Related recipes