Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2¾ gallon | WATER |
| 18¾ pounds | PORK ROAST LOIN FZ |
| 200 slices | BREAD SNDWICH 22OZ #51 |
| 1 pounds | FLOUR GEN PURPOSE 10LB |
| 1 cup | SOUP GRAVY BASE BEEF |
| 1⅞ pounds | SHORTENING; 3LB |
| 1 teaspoon | PEPPER BLACK 1 LB CN |
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 1½ RECIPE FOR BROWN GRAVY (RECIPE NO. 001600). USING PORK DRIPPINGS. POUR ABOUT ½ 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, .