| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
|
100 |
Servings |
INGREDIENTS
| 1 |
qt |
WATER; BOILING |
| 2 |
qt |
DRIPPINGS; MEAT |
| 18 |
lb |
BEEF;OVEN ROAST FZ |
| 27 3/4 |
lb |
ONIONS DRY |
| 25 |
lb |
BREAD FRENCH 12 OZ #59 |
| 1 |
c |
SHORTENING; 3LB |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 1 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN
1. PREPARE FRIED ONIONS (RECIPE CARD NO. Q03600). SET ASIDE.
2. SLICE BEEF THIN ABOUT 16 SLICES PER POUND.
3. CUT SLICES LENGTHWISE TO FORM STRIPS.SET ASIDE FOR USE IN STEP 8 N
4. PREPARE NATURAL PAN GRAVY (RECIPE NO. 001800). KEEP HOT FOR USE IN
STEP 8
5. SLICE BREAD LENGTHWISE SO THAT THE BOTTOM IS THICKER THAN THE TOP.
SLICE
LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS.
6. DIP 5 TO 6 BEEF STRIPS 2 3/4 OZ INTO HOT GRAVY. PLACE ON BOTTOM HALF
OF BREAD.
7. TOP BEEF WITH 1/4 FRIED ONIONS.
8. POPUR GRAVY OVER ONIONS.
9. SERVE HOT.
NOTE: 1. IN STEP 2, 26 LB 8 OZ BEEF, OVEN ROAST WILL YIELD ABOUT 18 LB
COOKED ROAST BEEF. ROAST MEAT ACCORDING TO RECIPE NO. L00500.
NOTE: 2. IN STEP 5, 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD ABOUT
8 LB PEPPERS CUT INTO 1-INCH STRIPS.
NOTE: 3. IN STEP 7, 3 OZ SOUP AND GRAVY BASE, REHYDRATED WITH 3 QT WATER,
MAY BE USED FOR THE NATURAL PAN GRAVY. SEE RECIPE NO. A01200.
NOTE: 4. IN STEP 8, 100 FRENCH ROLLS (4 OZ EACH) MAY BE USED. SLICE BREAD
IN HALF LENGTHWISE, WITH BOTTOM THICKER THAN TOP.
Recipe Number: N02801
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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