| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 6 1/4 |
qt |
WATER |
| 18 3/4 |
lb |
BEEF;OVEN ROAST 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 |
|
oz |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
1. SLICE BEEF INTO THIN SLICES, 16 TO 24 PER POUND.
2. PLACE 3 TO 4 SLICES BEEF ON 1 SLICE OF BREAD; TOP WITH SECOND SLICE OF
BREAD.
3. PREPARE 2 RECIPES BROWN GRAVY (RECIPE NO. O01600). POUR ABOUT
1/2 CUP (4 OZ OR 1-NO. B LADLE) HOT GRAVY OVER EACH SANDWICH. SERVE
IMMEDIATELY.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 28 LB BEEF, OVEN ROAST, WILL YIELD ABOUT 18 LB 12 OZ
COOKED BEEF. SEE RECIPE NO.L-5 FOR COOKING DIRECTIONS.
2. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR
SANDWICH SLICED BREAD.
3. IN STEP 3, SANDWICH MAY BE SERVED AS OPEN FACED SANDWICH.
Recipe Number: N03500
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.
A Message from our Provider:
“A family altar can alter a family.”