Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 6¼ quart | WATER |
| 27 pounds | TURKEY BNLS RAW FZ |
| 200 slices | BREAD SNDWICH 22OZ #51 |
| 1¼ pounds | FLOUR GEN PURPOSE 10LB |
| 1 cup | SOUP GRAVY BASE BEEF |
| 1¼ pounds | SHORTENING; 3LB |
| 1 teaspoon | PEPPER BLACK 1 LB CN |
1. COOK TURKEY ACCORDING TO RECIPE NO. L-162. COOL.
2. SLICE TURKEY INTO THIN SLICES, 16 TO 22 PER POUND.
3. PLACE 3 TO 4 SLICES TURKEY ON 1 SLICE OF BREAD; TOP WITH SECOND SLICE OF
BREAD.
4. PREPARE 1½ RECIPES TURKEY GRAVY (RECIPE NO.O-16-8).POUR ABOUT ½ CUP
(1-B LADLE) HOT GRAVY OVER SANDWICH. SERVE IMMEDIATELY.
NOTE: 1. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
2. IN STEP 3, OTHER TYPES OF BREAD MAY BE USED.
Recipe Number: N03300
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .