Beef and onion sandwich

Yield: 100 Servings

Measure Ingredient
1 quart WATER; BOILING
2 quarts DRIPPINGS; MEAT
18 pounds BEEF;OVEN ROAST FZ
27¾ pounds ONIONS DRY
25 pounds BREAD FRENCH 12 OZ #59
1 cup SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon SALT TABLE 5LB

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 2¾ OZ INTO HOT GRAVY. PLACE ON BOTTOM HALF OF BREAD.

7. TOP BEEF WITH ¼ 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, .

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