CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
7 1/2 |
c |
WATER; WARM |
4 |
ga |
WATER |
50 |
lb |
RABBIT FZ |
12 |
|
EGGS SHELL |
1 1/3 |
c |
MILK; DRY NON-FAT L HEAT |
1 1/2 |
tb |
GARLIC DEHY GRA |
4 |
lb |
BREAD SNDWICH 22OZ #51 |
3 |
lb |
FLOUR GEN PURPOSE 10LB |
1 2/3 |
tb |
PEPPER BLACK 1 LB CN |
1 |
c |
VINEGAR CIDER |
4 1/3 |
tb |
SALT TABLE 5LB |
4 1/3 |
tb |
SALT TABLE 5LB |
|
4 |
HOURS. DRAIN THOROUGHLY. |
INSTRUCTIONS
TEMPERATURE: 325 F. DEEP FAT
1. CLEAN RABBIT PIECES THOROUGHLY.
2. PLACE WATER AND SALT IN A STEAM JACKETED KETTLE OR STOCK POT. ADD
RABBIT;
COOK FOR 30 MINUTES. DRAIN THOROUGHLY. COOL.
3. COMBINE 4 GAL WATER AND 1 CUP VINEGAR.
4. PLACE AN EQUAL AMOUNT OF RABBIT IN EACH ROASTING PAN (2-18 BY 24
INCHES).
POUR SUFFICIENT MARINADE TO COMPLETELY COVER RABBIT. COVER PANS;
REFRIGERATE
5. DREDGE EACH PIECE LIGHTLY IN MIXTURE OF FLOUR, SALT, PEPPER. AND GARLIC
POWDER; SHAKE OFF EXCESS.
6. RECONSTITUTE MILK; ADD EGGS.
7. DIP EACH PIECE IN MILK AND EGG MIXTURE; DRAIN.
8. DREDGE EACH PIECE IN CRUMBS; SHAKE OFF EXCESS.
9. FRY 2 TO 3 MINUTES OR UNTIL DONE.
10. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
Recipe Number: L11801
SERVING SIZE: 1 TO 2 PIE
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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