| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 2 3/4 | ga | WATER |
| 18 3/4 | lb | PORK ROAST LOIN FZ |
| 200 | sl | BREAD SNDWICH 22OZ #51 |
| 1 | lb | FLOUR GEN PURPOSE 10LB |
| 1 | c | SOUP GRAVY BASE BEEF |
| 1 7/8 | lb | SHORTENING; 3LB |
| 1 | ts | PEPPER BLACK 1 LB CN |
INSTRUCTIONS
1. SLICE PORK INTO THIN SLICES, 16 TO 24 SLICES PER POUND. 2. PLACE 3 TO 4 SLICES PORK ON ONE SLICE OF BREAD. TOP WITH SECOND SLICE OF BREAD. 3. PREPARE 1 1/2 RECIPE FOR BROWN GRAVY (RECIPE NO. 001600). USING PORK DRIPPINGS. POUR ABOUT 1/2 CUP (1-NO. B LADLE) HOT GRAVY OVER SANDWICH. SERVE IMMEDIATELY. NOTE: IN STEP 1, 29 LB 4 OZ PORK LION, BONED, WILL YIELD ABOUT 18 LB 12 OZ COOKED PORK. SEE RECIPE NO. L08100 FOR COOKING DIRECTIONS. Recipe Number: N03600 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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