Grilled Salisbury Steak in Belmont Sauce

INGREDIENTS:

7 1/2 c WATER; WARM
28 lb BEEF GROUND FZ
10 EGGS SHELL
6 1/2 oz MILK; DRY NON-FAT L HEAT
3 lb ONIONS DRY
2 lb BREAD SNDWICH 22OZ #51
1 tb PEPPER BLACK 1 LB CN
1/3 c WORCESTERSHIRE SAUCE
4 oz SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350F. GRIDDLE

1. RECONSTITUTE MILK.

2. ADD MILK TO BREAD; LET STAND 5. MINUTES.

3. COMBINE BREAD MIXTURE WITH BEEF, ONIONS, EGGS, SALT, PEPPER, AND WORCESTERSHIRE SAUCE; MIX LIGHTLY BUT THOROUGHLY.

4. SHAPE INT OVAL PATTIES 1 INCH THICK WEIGHING 6 OZ.

5. COOK PATTIES ON LIGHTLY GREASED GRIDDLE (350 F.). GRILL 8 MINUTES ON EAC SIDE OR UNTIL STEAKS ARE WELL DONE.

NOTE: 1. IN STEP 3, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB FINELY CHOPPE ONIONS.

NOTE: 2. IN STEP 3, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.

NOTE: 4. IN STEP 4, STEAKS MAY BE MEASURED WITH NO. 6 SCOOP. SEE RECIPE NO. A00400.

NOTE: 5. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 325 F.

Recipe Number: L03701

SERVING SIZE: 1 STEAK (4