Recipe - Breaded Liver

1 7/8 cup WATER; WARM
25 pound BEEF LIVER SLICED
15 EGGS SHELL
6 tablespoon MILK; DRY NONFAT L HEAT
2 Three fourths pound BREAD SNDWICH 22OZ #51
2 Three fourths pound FLOUR GEN PURPOSE 10LB
3 pound SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
6 tablespoon SALT TABLE 5LB

TEMPERATURE: 375 F. GRIDDLE

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.

5. SERVE IMMEDIATELY.

Recipe Number: L10800

SERVING SIZE: 1 SLICE (

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.