Recipe - Grilled Sake Marinated Bass With Accompiaments

7 One half cup WATER; WARM
28 pound BEEF GROUND FZ
10 EGGS SHELL
6 One half ounce MILK; DRY NONFAT L HEAT
3 pound ONIONS DRY
2 pound BREAD SNDWICH 22OZ #51
1 tablespoon PEPPER BLACK 1 LB CN
1/3 cup WORCESTERSHIRE SAUCE
4 ounce SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 350F. GRIDDLE

1. RECONSTITUTE MILK.

2. ADD MILK TO BREAD; LET STAND 5. MINUTES.

3. COMBINE BREAD MIXTURE WITH BEEF, ONIONS, EGGS, SALT, PEPPER, AND
WORCESTERSHIRE SAUCE; MIX LIGHTLY BUT THOROUGHLY.

4. SHAPE INT OVAL PATTIES 1 INCH THICK WEIGHING 6 OZ.

5. COOK PATTIES ON LIGHTLY GREASED GRIDDLE (350 F.). GRILL 8 MINUTES ON
EAC
SIDE OR UNTIL STEAKS ARE WELL DONE.

NOTE: 1. IN STEP 3, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB FINELY
CHOPPE
ONIONS.

NOTE: 2. IN STEP 3, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.

NOTE: 4. IN STEP 4, STEAKS MAY BE MEASURED WITH NO. 6 SCOOP. SEE RECIPE
NO. A00400.

NOTE: 5. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 325 F.

Recipe Number: L03701

SERVING SIZE: 1 STEAK (4

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