Breaded Liver L.Meat, Fish, and Poultry No.108
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|Yield: 100 Portions Each Portion: 1 Slice (4 Ounces)|
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|Pan Size: Temp.: 375 'F. Griddle|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 2OZ| 6.00 Tbsp| 1. Reconstitute milk; add eggs. |
|Milk Powder | | | |
|Warm Water | | 1.88 Cup | |
|Eggs, Large, Brown, | 1LB 8OZ| 3.00 Cup | |
|Fresh | | | |
|--------------------|----------|----------|-----------------------------------|
|Beef, Liver, Frozen | 25LB | | 2. Dip liver in milk and egg |
|Bread Crumbs | 2LB | 2.00 Qrt | mixture. Drain. |
|Flour, All Purpose | 2LB | 2.00 Qrt | 3. Dredge liver in mixture of |
|Salt | 4OZ| 6.00 Tbsp| crumbs, flour, salt, and |
|Pepper, Black, Groun| | 1.00 Tbsp| pepper; shake off excess. |
|d | | | |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 3LB | 1.50 Qrt | 4. Brown slices on well greased |
|ed | | | griddle about 5 minutes per |
| | | | side. |
| | | | 5. Serve immediately. |
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NOTE: 1. In Step 2, remove skin, membrane, and blood vessels.
2. In Step 2, 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.