| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 18 3/4 | lb | BEEF CORNED FZ |
| 4 | lb | LETTUCE FRESH |
| 200 | sl | BREAD SNDWICH 22OZ #51 |
| 2 | lb | MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
1. SLICE CORNED BEEF INTO THIN SLICES 19 TO 25 PER ROUND. 2. SPREAD 1 SLICE 1 BREAD WTIH MUSTARD. PLACE 3 TO 4 SLICES CORNED BEEF ON BREAD; TOP WITH LETTUCE AND SECOND SLICE OF BREAD. 3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY T SERVE. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION, RECIPE NO. NG0100. 2. IN STEP 1, 32 LB 3 OZ CORNED BEEF WILL YIELD ABOUT 18 LB 13 OZ COOKED BEEF. 3. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. 4. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. 5. OTHER TYPES OF BREADS MAY BE USED. Recipe Number: N00900 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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