Recipe - Fried Mashed Plantains

7 One half cup WATER; WARM
4 ga WATER
50 pound RABBIT FZ
12 EGGS SHELL
1 1/3 cup MILK; DRY NONFAT L HEAT
1 One half tablespoon GARLIC DEHY GRA
4 pound BREAD SNDWICH 22OZ #51
3 pound FLOUR GEN PURPOSE 10LB
1 2/3 tablespoon PEPPER BLACK 1 LB CN
1 cup VINEGAR CIDER
4 1/3 tablespoon SALT TABLE 5LB
4 1/3 tablespoon SALT TABLE 5LB

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 (218 BY 24
INCHES).
POUR SUFFICIENT MARINADE TO COMPLETELY COVER RABBIT. COVER PANS;
REFRIGERATE
4 HOURS. DRAIN THOROUGHLY.

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, http://www.erols.com/hosey.