Recipe - Grilled Lime Tortillas

25 pound BEEF LIVER SLICED
2 One fourth pound FLOUR GEN PURPOSE 10LB
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 IN SHORTENING OR SALAD OIL. BROWN
EVENLY ON BOTH SIDES.

2. SERVE IMMEDIATELY. ONION GRAVY (RECIPE NO. O166) 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 (5 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A11.

3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A25.

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