Name: Simmered Chitterlings, Pr
Ingredients: 7 ga WATER; 25 lb PORK CHITTERLING; 1 tb SUGAR; GRANULATED 10 LB; 1 tb PEPPER BLACK 1 LB CN; 2 ts POULTRY SEASONING GR.; 2 ts PEPPER RED GROUND; 3 tb SALT TABLE 5LB

We ought carefully and with the utmost seriousness and consideration attend the sacrament of the Lord’s Supper: this was appointed for this end, to draw forth longings of our souls toward Jesus Christ. Here are the glorious objects of spiritual desire by visible signs represented to our view. We have Christ evidently set forth crucified…. Here we have that spiritual meat and drink represented and offered to excite our hunger and thirst; here we have all that spiritual feast represented which God has provided for poor souls; and here we may hope in some measure to have our longing souls satisfied in this world by the gracious communications of the Spirit of God.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats			100	Servings

INGREDIENTS

7	ga	WATER
25	lb	PORK CHITTERLING
1	tb	SUGAR; GRANULATED 10 LB
1	tb	PEPPER BLACK 1 LB CN
2	ts	POULTRY SEASONING GR.
2	ts	PEPPER RED GROUND
3	tb	SALT TABLE 5LB

INSTRUCTIONS

TEMPERATURE:  STEAM JACKET KETTLE
1.  PLACE PRECOOKED CHITTERLINGS IN STEAM-JACKETED KETTLE.  ADD SUGAR,
POULTRY
SEASONING, GROUND RED PEPPER, SALT, AND BLACK PEPPER.  SIMMER 1 HOUR OR
UNTIL
SEASONED AND HOT.
2.  PLACE CHITTERLINGS IN SERVING PANS;  COVER WITH COOKING LIQUID.
Recipe Number: L09003
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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