Breaded Liver With Onion

Photo: flickr user Girl Interrupted Eating

Ingredients

1 7/8 cups WATER, WARM

6 1/4 quarts WATER

25 pounds BEEF LIVER SLICED

15 EGGS SHELL

6 tablespoons MILK, DRY NON-FAT L HEAT

1 1/2 cups MUSHROOMS 16 OZ

1 1/2 pounds ONIONS DRY

2 3/4 pounds BREAD SNDWICH 22OZ #51

1 1/4 pounds FLOUR GEN PURPOSE 10LB

2 3/4 pounds FLOUR GEN PURPOSE 10LB

1 cup SOUP GRAVY BASE BEEF

3/4 cup SHORTENING, 3LB

3 pounds SHORTENING, 3LB

1 pound tbl PEPPER BLACK 1 CN

6 tablespoons SALT TABLE 5LB

Preparation

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.

SERVING SIZE: 1 SLICE (4