Servings: 100 Portions
Portions: 1 Slice (4 Ounces)
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 375 degrees F. Griddle; 350 degrees F. Oven
25 lb. beef liver, slices
2 quart (2 lb 4 oz) flour, wheat, hard
6 tablespoon (4 oz) salt
2 tablespoon pepper
4 tablespoon (1 oz) paprika, ground
1 quart (2 lb) shortening, melted
1-1/2 gallon (8 lb) onions, dry, thin sliced
1 cup (8 oz) shortening, melted
4 quart (variable) water, hot
Mix flour, salt, pepper and paprika together. Dredge liver in seasoned flour. Brown on well greased griddle. Overlap about 50 slices in each pan. Sauté onions until lightly browned; spread 2 quart over liver in each pan. Pour water over liver and onions in each pan; cover completely. Cover pans. Bake 30 minutes or until liver is fork-tender.
NOTE:
Remove skin, membrane, and blood vessels from liver before slicing.
25 lb beef liver, sliced (3-1/2 to 4-1/2 oz portions) may be used.