Recipe - Chicken Fried Steaks

7 One half cup WATER
37 One half pound BEEF SWISS STEAK
20 EGGS SHELL
6 One half ounce MILK; DRY NONFAT L HEAT
2 One half pound BREAD SNDWICH 22OZ #51
2 pound FLOUR GEN PURPOSE 10LB
2 pound SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon SALT TABLE 5LB
4 ounce SALT TABLE 5LB

PAN: 18 BY 24 INCH ROASTING PAN GRIDDLE 350 F. OVEN: 350 F.

1. DREDGE STEAKS IN MIXTURE OF FLOUR, SALT, AND PEPPER. SHAKE OFF EXCESS.

2. RECONSTITUTE MILK; ADD EGGS, BLEND THOROUGHLY.

3. COMBINE BREAD CRUMBS, SALT, AND PEPPER.

4. DIP STEAKS IN EGG AND MILK MIXTURE; THEN IN SEASONED BREAD CRUMBS.

5. BROWN STEAKS EVENLY ON BOTH SIDES ON WELL GREASED GRIDDLE.

6. OVERLAPP STEAKS IN LIGHTLY GREASED PANS. COVER PANS TIGHTLY.

7. BAKE 2 HOURS OR UNTL STEAKS ARE TENDER.

NOTE: 1. IN STEP 2, 10 OZ (2 One half CUPS) CANNED DEHYDRATED EGG MIX COMBINED
WITH 3 CUPS WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE
NO. A8.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A25.

Recipe Number: L01200

SERVING SIZE: 1 STEAK (6

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