A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride.
17 1/4 lb -
PAN: 18 BY 26-INCH SHEET PAN (5 EA) TEMPERATURE: 350 F. OVEN
18 BY 24-INCH ROASTING PAN (3 EA)
1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
2. SPRINKLE PIECES OF CHICKEN WITH PEPPER; ARRANGE ON SHEET PANS.
3. POUR MELTED SHORTENING OR SALAD OIL EVENLY OVER CHICKEN.
4. BAKE 1 HOUR OR UNTIL DONE (180 F.).
5. REMOVE CHICKEN; PLACE AN EQUAL QUANTITY OF CHICKEN IN EACH ROASTING
PAN.
DRAIN OR SKIM OFF FAT FROM DRIPPINGS.
6. COMBINE SOUP WITH 2 3/4 QTS OF WATER. BRING SOUP MIXTURE TO A BOIL.
7. POUR 3 1/2 QT SOUP EVENLY OVER CHICKEN IN EACH PAN. SPRINKLE WITH
PAPRIKA.
8. BAKE 30 MINUTES OR UNTIL CHICKEN AND GRAVY ARE HEATED.
NOTE: 1. IN STEP 2, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 82 LB
CHICKEN,
BROILER-FRYER, QUARTERED MAY BE USED.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
Recipe Number: L14902
SERVING SIZE: 2 PIECES C
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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