Recipe - Fried Rabbit

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

TEMPERATURE: 350 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. DREDGE EACH PIECE LIGHTLY IN MIXTURE OF FLOUR, SALT, PEPPER, AND GARLIC
POWDER; SHAKE OFF EXCESS.

4. RECONSTITUTE MILK; ADD EGGS.

5. DIP EACH PIECE IN MILK AND EGG MIXTURE. DRAIN.

6. DREDGE EACH PIECE IN CRUMBS; SHAKE OFF EXCESS.

7. FRY 23 MINUTES OR UNTIL DONE.

8. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

Recipe Number: L11800

SERVING SIZE: 2 PIECES (

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