10 pounds beef roast (EP) (15 lb AP)
1 1/2 quarts Beef Stock
50 slices bread
200 ounces mashed potatoes
1 gallon Pan Gravy
Servings: 50
1. Roast beef according to directions on p. 313. Slice into 3-oz portions. Place in two 12x20x2-inch counter pans.
2. Heat stock to 190°F. Pour over meat. Cover with aluminum foil and place in oven to keep warm.
3. Place 3 oz meat on each slice of bread.
4. Serve No. 12 dipper of Mashed Potatoes on the plate beside the bread. Cover meat and potato with Pan Gravy, using 2-oz ladle.
1 1/2 quarts Beef Stock
50 slices bread
200 ounces mashed potatoes
1 gallon Pan Gravy
Servings: 50
1. Roast beef according to directions on p. 313. Slice into 3-oz portions. Place in two 12x20x2-inch counter pans.
2. Heat stock to 190°F. Pour over meat. Cover with aluminum foil and place in oven to keep warm.
3. Place 3 oz meat on each slice of bread.
4. Serve No. 12 dipper of Mashed Potatoes on the plate beside the bread. Cover meat and potato with Pan Gravy, using 2-oz ladle.
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