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Deep Fat Fried Chitterlin

0
(0)
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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