Recipes

Fried Liver and Onions

Recipe No. 348 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 · Meat

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 348 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.

Directions

  1. Add 50 pounds peeled and sliced onions to recipe for fried liver. Prepare onions either by shallow frying in 4 pounds (two No. 56 dippers) fat in uncovered pan or by dipping onion slices in Yorkshire pudding batter (recipe No. 225) and frying in deep hot fat (360° F.) until golden brown. Add salt and pepper to onions.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 348, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.