Recipe - Italian Veal Cutlet Subma

1 One half ga WATER; BOILING
1 ga WATER; COLD
34 1/3 pound VEAL CUTLETS FZ
1 One half pound CHEESE MOZZARELLA
100 BUN HAMBGR 13OZ #102
4 pound SOUP TOMATO VEG #2 1/2
1 1/3 tablespoon BASIL SWEET GROUND
1 1/3 tablespoon OREGANO GROUND
2 teaspoon THYME GROUND

TEMPERATURE: 350 F. DEEP FAT

1. COMBINE SAUCE MIX AND COLD WATER; MIX UNTIL SMOOTH.

2. ADD BOILING WATER, STIRRING CONSTANTLY.

3. ADD OREGANO, BASIL, AND THYME; STIR WELL.

4. COOK OVER MEDIUM HEAT UNTIL SAUCE BOILS; SIMMER 1 MINUTE OR UNTIL
THICKENED. SET ASIDE FOR USE IN STEP 6.

5. FRY STEAKS 5 TO 7 MINUTES OR UNTIL LIGHTLY BROWNED. COOL SLIGHTLY; CUT
EACH EACH STEAK IN HALF DIAGONALLY.

6. SPLIT FRENCH ROLLS ALMOST THROUGH. SPREAD 1 OZ (2 TBSP1AALADLE)
SAUCE
ON BOTTOM HALF OF EACH ROLL. ADD 2 STEAK HALVES; LADLE 2 OZ (One fourth CUP1A
LADDLE) SAUCE OVER STEAK HALVES.

7. SPRINKLE ABOUT 1 TBSP CHEESE OVER EACH SANDWICH; CLOSE TOP. SERVE
IMMEDIATELY.

NOTE: 1. IN STEP 1 THROUGH 4, 2 One half RECIPES PIZZA SAUCE (RECIPE NO.
001200) MAY BE USED.

NOTE: 2. IN STEP 7, 1 LB 8 OZ MOZZARELLA CHEESE, SHREDDED MAY BE USED
FOR PIZZA BLEND CHEESE.

Recipe Number: N04400

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.