| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 1 |
ga |
WATER; BOILING |
| 2 |
qt |
WATER; COLD |
| 40 |
lb |
BEEF;POT ROAST FZ |
| 2 |
tb |
GARLIC DEHY GRA |
| 3 |
lb |
ONIONS DRY |
| 1 1/8 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 |
lb |
SHORTENING; 3LB |
| 2 |
tb |
PEPPER BLACK 1 LB CN |
| 9 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. HEAT SHORTENING OR SALAD OIL IN STEAM-JACKETED KETTLE. ADD ROASTS;BROWN
WELL ON ALL SIDES.
2. ADD SALT, PEPPER, ONIONS, GARLIC, AND WATER TO ROASTS. 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 DEGREE 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 DEGREES 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 STEP3. RESERVE DRIPPINGS FOR BROWN
GRAVY (RECIPE NO. O-16). EACH PORTION: 2 SLICES (4 OUNCES)
2: IN STEP 2, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS.
3. IN STEP 2, 6 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11
4. IN STEP 2, TEST FOR DONENESS; A FORK INSERTED INTO THE ROAST WILL
Recipe Number: L01000
SERVING SIZE: 4 OUNCES
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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