Servings: 100 Portions
Portions: 1 Slice (4 Ounces)
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 375 degrees F. Griddle
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
Mix flour, salt, pepper and paprika together. Dredge liver in seasoned flour. Brown evenly on both sides on well greased griddle. Sauté onions until lightly browned; spread 2 quart over liver in each pan.
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.