Recipe - Braised Liver With Onions

1 ga WATER; HOT
25 pound BEEF LIVER SLICED
8 pound ONIONS DRY
2 One fourth pound FLOUR GEN PURPOSE 10LB
One half pound SHORTENING; 3LB
2 pound SHORTENING; 3LB
2 tablespoon PEPPER BLACK 1 LB CN
One fourth cup PAPRIKA GROUND
6 tablespoon SALT TABLE 5LB

PAN: 18 BY 24INCH 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 FORKTENDER.

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 (5 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A11.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A25.
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, http://www.erols.com/hosey.