Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives

Grilled Liver with Onions for 100


This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds




Servings: 100 Portions
Portions: 1 Slice (4 Ounces)
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 375 degrees F. Griddle

25 lb. beef liver, slices
2 quart (2 lb 4 oz) flour, wheat, hard
6 tablespoon (4 oz) salt
2 tablespoon pepper
4 tablespoon (1 oz) paprika, ground
1 quart (2 lb) shortening, melted
1 1/2 gallon (8 lb) onions, dry, thin sliced
1 cup (8 oz) shortening, melted

Mix flour, salt, pepper and paprika together. Dredge liver in seasoned flour. Brown
evenly on both sides on well greased griddle. Saute onions until lightly browned; spread
2 quart over liver in each pan.

NOTE:
Remove skin, membrane, and blood vessels from liver before slicing.

25 lb beef liver, sliced (3 1/2 to 4 1/2 oz portions) may be used.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.