Recipe - Boiled Meat Dumplings (Shwei Jaudz Shui Jiao-Tse)

7 ga WATER; BOILING
70 pound CRAWFISH;LOBSTER FZ
1 Three fourths cup SALT TABLE 5LB

1. PLACE FROZEN LOBSTERS IN BOILING WATER. 25 AT A TIME.

2. COVER KETTLE. BRING WATER TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES OR
UNTIL LOBSTERS TURN A BRILLIANT RED. REMOVE LOBSTERS.

3. FOLLOW STEPS 1 AND 2 FOR REMAINING BATCHES. REPLENISH WATR AS NEEDED TO
ENSURE LOBSTERS ARE COVERED.

NOTE: 1. LOBSTER MAY BE COOKED IN A LARGE STOCK POT ON TOP OF THE RANGE.
THE NUMBER OF LOBSTERS TO BE COOKED IN EACH BATCH IS TO BE DETERMINED BY
THE
SIZE STOCK POT.

NOTE: 2. SERVE LOBSTER WITH MELTED OR DRAWN BUTTER OR MARGARINE IN SIDE
DISH. ALLOW ABOUT 3 TBSP PER SERVING. DRAWN BUTTER OR MARGARINE: MELT 10 LB
BUTTER OR MARGARINE OVER LOW HEAT. WHEN COMPLETELY MELTED, REMOVE FROM
HEAT,
LET STAND FOR A FEW MINUTES TO ALLOW MILK SOLIDS TO SETTLE TO BOTTOM. POUR
OFF BUTTER OR MARGARINE FAT FROM MILK SOLIDS; PLACE IN A CONTAINER. THIS IS
DRAWN BUTTER OR MARGARINE READY FOR USE.

NOTE: 3. SERVE WITH LEMON WEDGES (13 LEMONS (3 LB 4 OZ A.P.), SLICED IN
EIGHTHS) AND PARSLEY GARNISH.

Recipe Number: L12702

SERVING SIZE: 1 LOBSTER

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.