Recipe - Breaded Liver With Onion

1 7/8 cup WATER; WARM
6 One fourth qt WATER
25 pound BEEF LIVER SLICED
15 EGGS SHELL
6 tablespoon MILK; DRY NONFAT L HEAT
1 One half cup MUSHROOMS 16 OZ
1 One half pound ONIONS DRY
2 Three fourths pound BREAD SNDWICH 22OZ #51
1 One fourth pound FLOUR GEN PURPOSE 10LB
2 Three fourths pound FLOUR GEN PURPOSE 10LB
1 cup SOUP GRAVY BASE BEEF
Three fourths cup SHORTENING; 3LB
3 pound SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
6 tablespoon SALT TABLE 5LB

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. 01610. EACH PORTION:
1 SLICE PLUS One fourth CUP GRAVY.:

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 STEAMJACKETED KETTLE OR IN
375 F. OVEN 30 MINUTES UNTIL FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY
TO AVOID OVERBROWNING.

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, http://www.erols.com/hosey.