Braised Liver with Onions L.Meat, Fish, and Poultry No.107
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|Yield: 100 Portions Each Portion: 1 Slice (4 Ounces)|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 375 'F. Griddle; 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Beef, Liver, Frozen | 25LB | | 1. Dredge liver in mixture of |
|Flour, All Purpose | 2LB 4OZ| 2.25 Qrt | flour, salt, pepper, and |
|Salt | 4OZ| 6.00 Tbsp| paprika; shake off excess. |
|Pepper, Black, Groun| | 2.00 Tbsp| Brown on well greased griddle |
|d | | | in shortening or salad oil. |
|Paprika, Ground | 1OZ| 0.25 Cup | 2. Overlap about 50 slices in |
|Shortening, Emulsifi| 2LB | 1.00 Qrt | each pan. |
|ed | | | |
|--------------------|----------|----------|-----------------------------------|
|Onions | 8LB | 1.50 Gal | 3. Saute onions in shortening or |
|Shortening, Emulsifi| 8OZ| 1.00 Cup | salad oil until tender; spread |
|ed | | | an equal quantity over liver |
| | | | in each pan. |
|--------------------|----------|----------|-----------------------------------|
|Hot Water | | 1.00 Gal | 4. Pour hot water over liver and |
| | | | onions in each pan; cover. |
| | | | 5. Bake 30 minutes or until liver |
| | | | is fork-tender. |
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NOTE: 1. In Step 1, remove skin, membrane, and blood vessels.
2. In Step 1, 25 lb beef liver, whole, may be used. Slice into
3 1/2 to 4 1/2 oz portions. Remove skin, membrane and blood
vessels.
3. In Step 3, 8 lb 14 oz dry onions A.P. will yield 8 lb
thinly sliced onions.
4. In Step 3, 1 lb (5 1/3 cups) dehydrated onions may be used.
See Recipe Card A-11.
5. Other types and sizes of pans may be used. See Recipe Card
A-25.
VARIATION
1. GRILLED LIVER: Follow Step 1. Brown evenly on both sides.
Omit Steps 2 thru 5. Serve immediately. Onion Gravy (Recipe
No. O-16-6) may be served with liver.