Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 6¼ quart | WATER |
| 18¾ pounds | BEEF;OVEN ROAST FZ |
| 200 slices | BREAD SNDWICH 22OZ #51 |
| 1¼ pounds | FLOUR GEN PURPOSE 10LB |
| 1 cup | SOUP GRAVY BASE BEEF |
| 1¼ pounds | SHORTENING; 3LB |
| \N ounce | PEPPER BLACK 1 LB CN |
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 ½ 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, .