Recipe - Stuffed Beef Rolls

3 qt WATER; BOILING
6 One fourth qt WATER
6 pound BREAD CUBES
2 One half cup DRIPPINGS; MEAT
27 pound BEEF;OVEN ROAST FZ
2 One half pound CELERY FRESH
1 pound ONIONS DRY
1 One fourth pound FLOUR GEN PURPOSE 10LB
2 pound FLOUR GEN PURPOSE 10LB
1 cup SOUP GRAVY BASE BEEF
3 ounce SOUP GRAVY BASE BEEF
1 pound SHORTENING; 3LB
3 ounce SHORTENING; 3LB
1 teaspoon PEPPER BLACK 1 LB CN
1 One half teaspoon PEPPER BLACK 1 LB CN
2 teaspoon POULTRY SEASONING GR.

PAN: 12 BY 20 BY 4INCH STEAM TABLE PAN TEMPERATURE: 350 F.
GRIDDLE
350 F. OVEN
:

1. SLICE BEEF INTO 4 OZ SLICES (One fourth INCH THICK). SET ASIDE FOR USE IN
STEP 5.

2. SAUTE' CELERY AND ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER.

3. ADD CELERY AND ONIONS TO CUBED BREAD; TOSS LIGHTLY.

4. RECONSTITUTE SOUP AND GRAVY BASE. ADD POULTRY SEASONING AND PEPPER.
ADD TO BREAD MIXTURE; MIX LIGHTLY BUT THOROUGHLY. DO NOT OVERMIX.

5. PLACE One fourth CUP (1NO. 16 SCOOP) STUFFING IN THE CENTER OF EACH BEEF
SLICE; ROLL TIGHTLY AROUND STUFFING.

6. DREDGE BEEF ROLLS IN FLOUR; GRILL ON WELLGREASED GRIDDLE 3 TO 5
MINUTES OR UNTIL BROWNED ON ALL SIDES. PLACE EQUAL AMOUNT BEEF ROLLS IN
EACH PAN.

7. PREPARE 1 RECIPE BROWN GRAVY (RECIPE NO. O16.

8. POUR AN EQUAL AMOUNT GRAVY OVER BEEF ROLLS IN EACH PAN.

9. COVER. BAKE 1 One half HOURS OR UNTIL TENDER AND HEATED THOROUGHLY.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 2, 3 LB 7 OZ FRESH CELERY A.P. WILL YIELD 2 LB 8 OZ
CHOPPED CELERY AND 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.

NOTE: 2. IN STEP 2, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A11.

NOTE: 3. IN STEP 7, 1 RECIPE BROWN GRAVY (BROWN GRAVY MIX) (RECIPE NO.
O161) MAY BE USED.

NOTE: 4. IN STEP 9, IF CONVECTION OVEN IS USED, BAKE AT 300F. 45 MINUTES
OR
UNTIL TENDER OR HEATED THOROUGHLY, ON HIGH FAN, CLOSED VENT.

Recipe Number: L04500

SERVING SIZE: 1 BEEF ROL

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