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1 7/8 c WATER; WARM
6 1/4 qt WATER
25 lb BEEF LIVER SLICED
15 EGGS SHELL
6 tb MILK; DRY NON-FAT L HEAT
1 1/2 c MUSHROOMS 16 OZ
1 1/2 lb ONIONS DRY
2 3/4 lb BREAD SNDWICH 22OZ #51
1 1/4 lb FLOUR GEN PURPOSE 10LB
2 3/4 lb FLOUR GEN PURPOSE 10LB
1 c SOUP GRAVY BASE BEEF
3/4 c SHORTENING; 3LB
3 lb SHORTENING; 3LB
1 tb PEPPER BLACK 1 LB CN
6 tb 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. 0-16-10. EACH PORTION:
1 SLICE PLUS 1/4 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 STEAM-JACKETED KETTLE OR IN
375 F. OVEN 30 MINUTES UNTIL FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY
TO AVOID OVER-BROWNING.
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
Yields
100 Servings
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