Number of servings 48
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
LIVER AND BACON
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Liver | 8 lb. | ||||
| Bacon | 1¾ lb. | ||||
| Salt | 2 tbsp. | ||||
| Eggs | 4 | ||||
| Milk | ¼ c. | ||||
| Crumbs | 3 c. |
Slice the liver thin and cut in pieces the size of a serving. Pour hot water over the liver and let stand fifteen minutes. Drain the liver. Make a dipping mixture of the eggs and milk and add the salt to it. Dip the liver in the mixture, then in the crumbs and place in a well-greased baking pan. Cook in a slow oven until well browned and until the liver is done. Place the bacon in rows in a baking sheet and cook in a hot oven until brown. Place a strip of bacon on top of each piece of liver and serve.
Number of servings 48
Amount in one serving ⅙ lb. liver and 1 slice bacon
Calories in one serving______
Cost of one serving______
TONGUE
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Tongue, fresh | 20 lb. | ||||
| Water | 2 gal. | ||||
| Salt | 1 c. | ||||
| Vinegar | 2 c. |
Wash the tongues thoroughly. Put in a kettle and cover with boiling water to which the salt and vinegar have been added. Cook below the boiling point until the tongues are tender. Remove the outer skin of the tongue. Slice thin and serve with mustard sauce.
Number of servings 60
Amount in one serving ⅓ lb.
Calories in one serving______
Cost of one serving______