| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 4 |
ga |
WATER; BOILING |
| 16 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
50 lb -
1. DROP FROZEN TAILS IN BOILING SALT WATER TO COVER (ALLOW 1 1/3 TBSP SALT
PER GAL WATER). RETURN WATER TO A BOIL; SIMMER 15 MINTUES OR UNTIL THE
TAILS
TURN A BRILLIANT RED OR BRIGHT ORANGE. DRAIN.
2. SLIT UNDERSIDE OF TAIL LENGTHWISE; REMOVE MEMBRANE. SERVE WITH DRAWN
BUTTER OR MARGARINE (APPROXIMATELY 3 TBSP) AND LEMON WEDGES. GARNISH WITH
PARSLEY.
Recipe Number: L12701
SERVING SIZE: 1 8 OZ TAI
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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