Breaded Liver With Onion
By: Anonymous
Published: Monday, November 30, 2009 - 4:41pm

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

1 TEMPERATURE: 375 F. GRIDDLE LIVER:1. RECONSTITUE MILK; ADD EGGS. 2 2. DIP LIVER IN MILK, AND EGG MIXTURE. DRAIN. 3 3. DREDGE LIVER IN MIXTURE OF CRUMBS, FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS. 4 4. BROWN SLICES ON WELL GREASED GRIDDLE ABOUT 5 MINUTES PER SIDE. 5 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. 6 SCRAPE AND USE BROWN PARTICLES REMAINING IN PAN. 7 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. 8 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. 9 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. 10 5. ADD PEPPER. 11 SERVING SIZE: 1 SLICE (4