Name: Deep Fat Fried Chitterlin
Ingredients: 3 3/4 c WATER; 12 ga WATER; 75 lb PORK CHITTERLING; 20 EGGS SHELL; 3/4 c MILK; DRY NON-FAT L HEAT; 4 lb FLOUR GEN PURPOSE 10LB; 1 tb PEPPER BLACK 1 LB CN; 1 qt VINEGAR CIDER; 14 ts SALT TABLE 5LB; 1/4 c SALT TABLE 5LB; 2 MINUTES.

A Christian has no need of human philosophy. It is unnecessary and, more often than not, misleading. Where it happens to be right it will agree with Scripture, and is therefore unnecessary. Where it is wrong it will disagree with Scripture, and is therefore misleading. It has nothing necessary or reliable to offer. By nature it is speculation, based on man's limited and fallible insights and understanding. It is always unreliable and always divisive.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy			100	Servings

INGREDIENTS

3 3/4	c	WATER
12	ga	WATER
75	lb	PORK CHITTERLING
20		EGGS SHELL
3/4	c	MILK; DRY NON-FAT L HEAT
4	lb	FLOUR GEN PURPOSE 10LB
1	tb	PEPPER BLACK 1 LB CN
1	qt	VINEGAR CIDER
14	ts	SALT TABLE 5LB
1/4	c	SALT TABLE 5LB
	2	MINUTES.

INSTRUCTIONS

TEMPERATURE:  375 F. DEEP FAT
1.  COVER FROZEN CHITTERLINGS WITH WATER; ADD VINEGAR AND SALT.  THAW.
(MAY
DONE OVERNIGHT IN REFRIGERATOR).
2.  WHILE WASHING UNDER COOL RUNNING WATER, STRIP MOST FAT PARTICLES FROM
LINING.  WASH CHITTERLINGS UNTIL CLEAN AND WHITE IN APPEARANCE.
3.  COVER CHITTERLINGS WITH WATER; BRING TO A BOIL.  COVER; SIMMER 1 1/2
HRS.
4.  DRAIN; CUT PIECES INTO 1- 1 1/2 INCH LENGTHS. RINSE IN VINEGAR WATER.
5.  DIP DRAINED CHITTERLINS IN MIXTURE OF SIFTED GENERAL PUPOSE FLOUR, SALT
AND BLACK PEPPER; THEN IN MIXTURE OF NONFAT DRY MILK, WATER AND BEATEN
EGGS,
AND THEN IN FLOUR MIXTURE. FRY IN 325 F.  DEEP FAT UNTIL LIGHT BROWN, ABOUT
Recipe Number: L09001
SERVING SIZE: 2/3 CUP (4
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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