| 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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