Griddle-Broiled Liver | |
| Liver, beef, pork, lamb or veal | 35 Pounds |
| Fat, melted | 1 Pound |
| Salt | 10 Tablespoons |
| Pepper | 3/4 Tablespoon | Slice liver 3/8 to 1/2 inch thick. Cut into 5 ounce pieces. Dip in fat. Broil on heated griddle at moderate temperature, 6 to 10 minutes or until color has changed. Turn to brown evenly on both sides. Sprinkle with salt and pepper. Serve immediately. |