| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 7 1/2 | c | WATER; WARM |
| 4 1/2 | ga | WATER; HOT |
| 50 | lb | RABBIT FZ |
| 12 | EGGS SHELL | |
| 1 1/3 | c | MILK; DRY NON-FAT L HEAT |
| 1 1/2 | ts | GARLIC DEHY GRA |
| 4 | lb | BREAD SNDWICH 22OZ #51 |
| 3 | lb | FLOUR GEN PURPOSE 10LB |
| 1 2/3 | tb | PEPPER BLACK 1 LB CN |
| 3 | oz | SALT TABLE 5LB |
| 4 1/3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 350 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. DREDGE EACH PIECE LIGHTLY IN MIXTURE OF FLOUR, SALT, PEPPER, AND GARLIC POWDER; SHAKE OFF EXCESS. 4. RECONSTITUTE MILK; ADD EGGS. 5. DIP EACH PIECE IN MILK AND EGG MIXTURE. DRAIN. 6. DREDGE EACH PIECE IN CRUMBS; SHAKE OFF EXCESS. 7. FRY 2-3 MINUTES OR UNTIL DONE. 8. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. Recipe Number: L11800 SERVING SIZE: 2 PIECES ( 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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