Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 7½ cup | WATER; WARM |
| 4 gallons | WATER |
| 50 pounds | RABBIT FZ |
| 12 | EGGS SHELL |
| 1⅓ cup | MILK; DRY NON-FAT L HEAT |
| 1½ tablespoon | GARLIC DEHY GRA |
| 4 pounds | BREAD SNDWICH 22OZ #51 |
| 3 pounds | FLOUR GEN PURPOSE 10LB |
| 1⅔ tablespoon | PEPPER BLACK 1 LB CN |
| 1 cup | VINEGAR CIDER |
| 4⅓ tablespoon | SALT TABLE 5LB |
| 4⅓ tablespoon | SALT TABLE 5LB |
| 4 | HOURS. DRAIN THOROUGHLY. |
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, .