Name: Ginger Pot Roast
Ingredients: 2 qt WATER; 2 qt WATER; COLD; 40 lb BEEF;POT ROAST FZ; 7 3/4 lb TOMATO PASTE #2 1/2; 2 tb GARLIC DEHY GRA; 2 tb GARLIC DEHY GRA; 6 3/8 lb TOMATOES # 10 CAN; 25 1/2 lb TOMATOES # 10 CAN; 1 1/2 lb ONIONS DRY; 3 lb ONIONS DRY; 1 1/8 lb FLOUR GEN PURPOSE 10LB; 1/4 lb SUGAR; GRANULATED 10 LB; 1 lb SHORTENING; 3LB; 2 1/4 ts PEPPER BLACK 1 LB CN; 3 BAY LEAVES; 4 BAY LEAVES; 2 tb OREGANO GROUND; 1 ts THYME GROUND; 2 tb GINGER GROUND; 6 oz SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
Meats			100	Servings

INGREDIENTS

2	qt	WATER
2	qt	WATER; COLD
40	lb	BEEF;POT ROAST FZ
7 3/4	lb	TOMATO PASTE #2 1/2
2	tb	GARLIC DEHY GRA
2	tb	GARLIC DEHY GRA
6 3/8	lb	TOMATOES # 10 CAN
25 1/2	lb	TOMATOES # 10 CAN
1 1/2	lb	ONIONS DRY
3	lb	ONIONS DRY
1 1/8	lb	FLOUR GEN PURPOSE 10LB
1/4	lb	SUGAR; GRANULATED 10 LB
1	lb	SHORTENING; 3LB
2 1/4	ts	PEPPER BLACK 1 LB CN
3		BAY LEAVES
4		BAY LEAVES
2	tb	OREGANO GROUND
1	ts	THYME GROUND
2	tb	GINGER GROUND
6	oz	SALT TABLE 5LB

INSTRUCTIONS

1.  HEAT SHORTENING OR SALAD OIL IN STEAM-JACKETED KETTLE.  ADD ROASTS;
BROWN WELL ON ALL SIDES.
2.  ADD REMAINING INGREDIENTS.  COVER KETTLE.  SIMMER 3 TO 3 1/2 HOURS
OR UNTIL TENDER.  ADD SMALL AMOUNTS OF WATER AS REQUIRED.
3.  REMOVE COOKED ROASTS.  LET STAND 20 MINUTES BEFORE SLICING.
4.  COMBINE FLOUR AND WATER UNTIL SMOOTH; ADD TO STOCK, STIRRING
CONSTANTLY.  COOK 15 MINUTES OR UNTIL SLIGHTLY THICKENED.
5.  SERVE WITH SLICED MEAT.
NOTE:  1.  IN STEP 1, ROASTS MAY BE COOKED IN THE OVEN.  HEAT SHORTENING
OR SALAD OIL IN 2-18 BY 24 INCH ROASTING PANS IN 425 F. OVEN
OR ON TOP OF RANGE; ADD ROASTS; BROWN ON ALL SIDES, TURNING
FREQUENTLY.  IN STEP 2, USE 2 QT WATER.  COVER PANS.  REDUCE
HEAT TO 325 F.  COVER 3 TO 4 HOURS OR UNTIL TENDER.  TURN ROASTS
2 TO 3 TIMES DURING COOKING.  ADD SMALL AMOUNTS OF WATER AS
REQUIRED.  FOLLOW STEP 3.  RESERVE DRIPPINGS FOR BROWN GRAVY
(RECIPE NO. 0-16).
EACH PORTION:  2 SLICES (4 OUNCES).
2.  IN STEP 2, TEST FOR DONENESS, A FORK I NSERTED INTO THE ROAST WILL
WITHDRAW EASILY IF THE MEAT IS COOKED AND TENDER.
Recipe Number: L01001
SERVING SIZE: 2 SLICES (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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