Recipe - Hot Roast Turkey Sandwich

6 One fourth qt WATER
27 pound TURKEY BNLS RAW FZ
200 sl BREAD SNDWICH 22OZ #51
1 One fourth pound FLOUR GEN PURPOSE 10LB
1 cup SOUP GRAVY BASE BEEF
1 One fourth pound SHORTENING; 3LB
1 teaspoon PEPPER BLACK 1 LB CN

1. COOK TURKEY ACCORDING TO RECIPE NO. L162. 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 1 One half RECIPES TURKEY GRAVY (RECIPE NO.O168).POUR ABOUT 1/2
CUP
(1B 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, http://www.erols.com/hosey.