Hot roast turkey sandwich

100 Servings

Ingredients

Quantity 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

Directions

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, .

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