Recipe - Beef And Onion Sandwich

1 qt WATER; BOILING
2 qt DRIPPINGS; MEAT
18 pound BEEF;OVEN ROAST FZ
27 Three fourths pound ONIONS DRY
25 pound BREAD FRENCH 12 OZ #59
1 cup SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon SALT TABLE 5LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 400 F. OVEN

1. PREPARE FRIED ONIONS (RECIPE CARD NO. Q03600). SET ASIDE.

2. SLICE BEEF THIN ABOUT 16 SLICES PER POUND.

3. CUT SLICES LENGTHWISE TO FORM STRIPS.SET ASIDE FOR USE IN STEP 8 N
4. PREPARE NATURAL PAN GRAVY (RECIPE NO. 001800). KEEP HOT FOR USE IN
STEP 8

5. SLICE BREAD LENGTHWISE SO THAT THE BOTTOM IS THICKER THAN THE TOP.
SLICE
LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS.

6. DIP 5 TO 6 BEEF STRIPS 2 Three fourths OZ INTO HOT GRAVY. PLACE ON BOTTOM HALF
OF BREAD.

7. TOP BEEF WITH One fourth FRIED ONIONS.

8. POPUR GRAVY OVER ONIONS.

9. SERVE HOT.

NOTE: 1. IN STEP 2, 26 LB 8 OZ BEEF, OVEN ROAST WILL YIELD ABOUT 18 LB
COOKED ROAST BEEF. ROAST MEAT ACCORDING TO RECIPE NO. L00500.

NOTE: 2. IN STEP 5, 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD ABOUT
8 LB PEPPERS CUT INTO 1INCH STRIPS.

NOTE: 3. IN STEP 7, 3 OZ SOUP AND GRAVY BASE, REHYDRATED WITH 3 QT WATER,
MAY BE USED FOR THE NATURAL PAN GRAVY. SEE RECIPE NO. A01200.

NOTE: 4. IN STEP 8, 100 FRENCH ROLLS (4 OZ EACH) MAY BE USED. SLICE BREAD
IN HALF LENGTHWISE, WITH BOTTOM THICKER THAN TOP.

Recipe Number: N02801

SERVING SIZE: 1 SANDWICH

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.