Recipe - Hot Roast Pork Sandwich

2 Three fourths ga WATER
18 Three fourths pound PORK ROAST LOIN FZ
200 sl BREAD SNDWICH 22OZ #51
1 pound FLOUR GEN PURPOSE 10LB
1 cup SOUP GRAVY BASE BEEF
1 7/8 pound SHORTENING; 3LB
1 teaspoon PEPPER BLACK 1 LB CN

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 1 One half RECIPE FOR BROWN GRAVY (RECIPE NO. 001600). USING PORK
DRIPPINGS. POUR ABOUT One half CUP (1NO. 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, http://www.erols.com/hosey.