| 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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