Recipes

Fried Liver (Beef, Lamb, or Pork)

Recipe No. 346 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

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

Recipe No. 346 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. Prepare liver as in recipe for braised liver. Fry until done in bacon fat, turning frequently to insure even cooking.*

Notes

Pork liver needs to be cooked well-done and for this reason is more often braised. Overcooking in time or temperature hardens liver and destroys its flavor.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 346, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.