Griddle-broiled Liver (Lamb or Veal)
Recipe No. 350 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.
Recipe No. 350 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
- Cut liver into slices ½ inch thick. Dip in bacon fat and broil on griddle at moderate temperature, 6 to 10 minutes or until color has changed, turning frequently. Add 5 ounces (10 mess kit spoons) salt and ¼ ounce (one mess kit spoon) pepper. Serve at once.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 350, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.