| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 6 1/4 |
qt |
WATER |
| 27 |
lb |
TURKEY BNLS RAW FZ |
| 200 |
sl |
BREAD SNDWICH 22OZ #51 |
| 1 1/4 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 |
c |
SOUP GRAVY BASE BEEF |
| 1 1/4 |
lb |
SHORTENING; 3LB |
| 1 |
ts |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
1. COOK TURKEY ACCORDING TO RECIPE NO. L-162. COOL.
2. SLICE TURKEY INTO THIN SLICES, 16 TO 22 PER POUND.
3. PLACE 3 TO 4 SLICES TURKEY ON 1 SLICE OF BREAD; TOP WITH SECOND SLICE
OF
BREAD.
4. PREPARE 1 1/2 RECIPES TURKEY GRAVY (RECIPE NO.O-16-8).POUR ABOUT 1/2
CUP
(1-B LADLE) HOT GRAVY OVER SANDWICH. SERVE IMMEDIATELY.
NOTE: 1. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR
SANDWICH SLICED BREAD.
2. IN STEP 3, OTHER TYPES OF BREAD MAY BE USED.
Recipe Number: N03300
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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