10 pounds beef liver, sliced, cut 5 per lb
8 ounces all-purpose flour
2 ounces salt (3 tbsp)
2 teaspoons black pepper
24 ounces shortening
1 recipe Spanish Sauce
Servings: 50
1. Dredge liver with seasoned flour.
2. Brown liver in hot shortening. Place in two 12x20x2-inch baking pans.
3. Pour sauce over liver, 5 cups per pan. Cover with aluminum foil. Bake at 350°F until tender, about 1 hour depending on the degree of doneness desired. Internal temperature of liver must reach at least 145°F.
Liver may be soaked in milk before cooking.
VARIATIONS:
Baked Liver and Onions. Brown liver as above. Sauté 5 lb sliced onions in 8 oz shortening. Arrange liver in two counter pans. Spread onions over liver. Cover pans with aluminum foil. Bake 30-40 minutes.
Braised Liver. brown liver as above. Cover with sauce made of 10 oz shortening, 5 oz flour, 3 qt beef stock, 2 oz salt, and 2 tsp pepper.
Grilled Liver and Onions. Have liver cut 3/8 inch thick. Preheat grill to 350°F. Oil grill slightly. Cook liver quickly, browning on one side, then turning and browning on the other side. Serve immediately with steamed or grilled sliced onions.
Liver and Bacon. Dredge liver with seasoned flour and fry in bacon fat. Top each serving with one slice of crisp bacon.
8 ounces all-purpose flour
2 ounces salt (3 tbsp)
2 teaspoons black pepper
24 ounces shortening
1 recipe Spanish Sauce
Servings: 50
1. Dredge liver with seasoned flour.
2. Brown liver in hot shortening. Place in two 12x20x2-inch baking pans.
3. Pour sauce over liver, 5 cups per pan. Cover with aluminum foil. Bake at 350°F until tender, about 1 hour depending on the degree of doneness desired. Internal temperature of liver must reach at least 145°F.
Liver may be soaked in milk before cooking.
VARIATIONS:
Baked Liver and Onions. Brown liver as above. Sauté 5 lb sliced onions in 8 oz shortening. Arrange liver in two counter pans. Spread onions over liver. Cover pans with aluminum foil. Bake 30-40 minutes.
Braised Liver. brown liver as above. Cover with sauce made of 10 oz shortening, 5 oz flour, 3 qt beef stock, 2 oz salt, and 2 tsp pepper.
Grilled Liver and Onions. Have liver cut 3/8 inch thick. Preheat grill to 350°F. Oil grill slightly. Cook liver quickly, browning on one side, then turning and browning on the other side. Serve immediately with steamed or grilled sliced onions.
Liver and Bacon. Dredge liver with seasoned flour and fry in bacon fat. Top each serving with one slice of crisp bacon.
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