Breaded Liver with Onion

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Breaded Liver with Onion Ingredients

1 7/8 c WATER; WARM	1 1/4 lb FLOUR GEN PURPOSE 10LB
6 1/4 qt WATER	2 3/4 lb FLOUR GEN PURPOSE 10LB
25 lb BEEF LIVER SLICED	1 c SOUP GRAVY BASE BEEF
15 EGGS SHELL	3/4 c SHORTENING; 3LB
6 tb MILK; DRY NON-FAT L HEAT	3 lb SHORTENING; 3LB
1 1/2 c MUSHROOMS 16 OZ	1 tb PEPPER BLACK 1 LB CN
1 1/2 lb ONIONS DRY	6 tb SALT TABLE 5LB
2 3/4 lb BREAD SNDWICH 22OZ #51

Instructions for Breaded Liver with Onion

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 (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: OnionsCuisine: Uncategorized

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