Recipe - Simmered Quarter Pound Fr

1 One fourth ga WATER
10 pound FRANKFURTERS
100 BUN FRANKFTR 13OZ #105

1. PIERCE EACH FRANKFURTER AND COVER WITH WATER IN STEAMJACKETED KETTLE
OR STOCK POT; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.

2. DRAIN, LEAVING ENOUGH WATER TO COVER BOTTOM OF STEAMJACKETED KETTLE OR
STOCK POT. KEEP HOT UNTIL SERVED.

3. SERVE HOT ON FRENCH ROLLS.
:

NOTE: 1. IN STEP 1, FRANKFURTERS MAY BE STEAMED 10 TO 12 MINUTES AT 5 LB
PRESSURE OR 9 MINUTES AT 15 LB PRESSURE IN A STEAM COOKER.

NOTE: 2. IN STEP 1, IF GRILL, ROLLER, FRANKFURTER, IS AVAILABLE, SET
CONTROL TO MEDIUM; PLACE FRANKFURTERS ON GRILL 30 MINUTES PRIOR TO SERVING
TIME. DO NOT HEAT FRANKFURTERS ON LOW CONTROL SETTING.

NOTE: 3. IN STEP 3, 12 LB 8 OZ (200 SLICES) RYE, PUMPERNICKEL OR WHITE
BREAD MAY BE USED. SLICE FRANKFURTERS IN HALF LENGTHWISE TO FACILITATE
SERVING.

4. ROLLS MAY BE TOASTED IF DESIRED.

Recipe Number: N03003

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.