Recipes

Liver Fried in Deep Fat

Recipe No. 349 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. 349 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. Remove membrane from 35 pounds liver. Cut liver into 1-inch cubes. Prepare French dressing (recipe No. 474) using twice as much oil or bacon fat as vinegar. Soak liver 30 minutes or longer in dressing. Fry in deep hot fat (350° F.) until brown.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 349, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.