Source: U.S. Department of Defence
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Braised Liver with Onions
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 107 00
BRAISED LIVER WITH ONIONS
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
268 cal
15 g
22 g
13 g
326 mg
480 mg
17 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
BEEF,LIVER,RAW,SLICED,4 OZ
25 lbs
FLOUR,WHEAT,GENERAL PURPOSE
2-1/2 lbs
2 qts 1 cup
SALT
3-3/4 oz
1/4 cup 2-1/3 tbsp
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
1 oz
1/4 cup 1/3 tbsp
PAPRIKA,GROUND
SHORTENING
1-3/4 lbs
1 qts
ONIONS,FRESH,SLICED
8 lbs
1 gal 3-7/8 qts
8-7/8 lbs
8-1/3 lbs
1 gal
WATER
Method
1 Lightly spray griddle with non-stick cooking spray. Dredge liver in mixture of flour, salt, pepper, and paprika; shake off excess.
Brown on a 375 F. griddle.
2 Overlap about 50 slices in each pan.
3 Saute onions in shortening or salad oil until tender; spread an equal quantity over liver in each pan.
4 Pour hot water over liver and onions in each roasting pan; cover.
5 Bake 30 minutes in 350 F. oven or until liver is fork-tender. CCP: Internal temperature must reach 145 F. or higher for 15
seconds. Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 4 Ounces |
| Calories: | 268 cal |
| Carbohydrates: | 15 g |
| Protein: | 22 g |
| Fat: | 13 g |
| Cholesterol: | 326 mg |
| Sodium: | 480 mg |
| Calcium: | 17 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| BEEF,LIVER,RAW,SLICED,4 OZ | 25 lbs | ||
| FLOUR,WHEAT,GENERAL PURPOSE | 2-1/2 lbs | 2 qts 1 cup | |
| SALT | 3-3/4 oz | 1/4 cup 2-1/3 tbsp | |
| PEPPER,BLACK,GROUND | 1/2 oz | 2 tbsp | |
| PAPRIKA,GROUND | 1 oz | 1/4 cup 1/3 tbsp | |
| SHORTENING | 1-3/4 lbs | 1 qts | |
| ONIONS,FRESH,SLICED | 8 lbs | 1 gal 3-7/8 qts | 8-7/8 lbs |
| WATER | 8-1/3 lbs | 1 gal |
| Method: | |
|
1 Lightly spray griddle with non-stick cooking spray. Dredge liver in mixture of flour, salt, pepper, and paprika; shake off excess. Brown on a 375 F. griddle. 2 Overlap about 50 slices in each pan. 3 Saute onions in shortening or salad oil until tender; spread an equal quantity over liver in each pan. 4 Pour hot water over liver and onions in each roasting pan; cover. 5 Bake 30 minutes in 350 F. oven or until liver is fork-tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence