Hot roast pork sandwich

100 Servings

Ingredients

Quantity 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

Directions

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, .

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