Recipe - Simmered Frankfurters

10 ga WATER TO COVER
20 pound FRANKFURTERS

TEMPERATURE: 35O F. GRIDDLE

1. PIERCE EACH FRANKFURTER; COVER WITH WATER IN STEAMJACKETED KETTLE OR
STOCK POT. COVER. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.
DRAIN,
LEAVING ENOUGH WATER TO COVER BOTTOM OF CONTAINER. KEEP HOT UNTIL SERVED.

Recipe Number: L08804

SERVING SIZE: 2 EA

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