Braised Liver (Beef, Lamb, Pork or Veal)
Recipe No. 345 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Beef · Meat · Pork
Recipe No. 345 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Liver — 35 pounds
- Flour, sifted — 3 pounds (3 No. 56 dippers)
- Salt — 5 ounces (10 mess kit spoons)
- Pepper — ¼ ounce (1 mess kit spoon)
- Fat — 4 pounds (2 No. 56 dippers)
- Water or stock, hot — as needed
Directions
- Cut liver into slices ⅜ inch thick; cut slices into pieces weighing 4 to 5 ounces each.
- Mix flour, salt, and pepper together; roll liver in mixture. Cook in fat until brown.
- Add enough hot water or stock to cover bottom of pans; cover tightly and braise slowly about 20 minutes or until tender on top of stove or stack in baking pans and add a small amount of water. Cover tightly and braise in slow oven (300° F.) until done.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Liver — 2 lb 12¾ oz Flour, sifted — 3¾ oz Salt — ⅓ oz Pepper — a pinch Fat — 5 oz Water or stock, hot — to taste
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 345, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.