Hot roast beef sandwich

100 Servings

Ingredients

Quantity 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
ounce PEPPER BLACK 1 LB CN

Directions

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, .

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