CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
|
100 |
Servings |
INGREDIENTS
2 |
qt |
WATER |
2 |
qt |
WATER; COLD |
1 |
ga |
WATER; HOT |
40 |
lb |
BEEF;POT ROAST FZ |
2 |
lb |
CARROTS FRESH |
7 3/4 |
lb |
TOMATO PASTE #2 1/2 |
2 |
tb |
GARLIC DEHY GRA |
6 3/8 |
lb |
TOMATOES # 10 CAN |
25 1/2 |
lb |
TOMATOES # 10 CAN |
3 |
lb |
ONIONS DRY |
3 |
lb |
ONIONS DRY |
1 1/8 |
lb |
FLOUR GEN PURPOSE 10LB |
1 |
lb |
SHORTENING; 3LB |
4 |
|
BAY LEAVES |
4 |
|
BAY LEAVES |
1 |
tb |
ALL SPICE GROUND |
2 |
tb |
OREGANO GROUND |
1 |
ts |
THYME GROUND |
1 |
c |
VINEGAR CIDER |
INSTRUCTIONS
1. HEAT SHORTENING OR SALAD OIL IN STEAM-JACKETED KETTLE. ADD ROAST;
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. COOK 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 INSERTED INTO THE ROAST WILL
WITHDRAW EASILY IF THE MEAT IS COOKED AND TENDER.
Recipe Number: L01002
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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