I think one of the cant phrases of our day is the familiar one by which we express our permanent want of time. We repeat it so often that by the very repetition we have deceived ourselves into believing it. It is never the supremely busy men who have no time. So compact and systematic is the regulation of their day that whenever you make a demand on them, they seem to find additional corners to offer for unselfish service. I confess as a minister, that the men to whom I most hopefully look for additional service are the busiest men.

John Jowett

CATEGORY	CUISINE	TAG	YIELD
Meats	French		100	Servings

INGREDIENTS

2	ga	WATER
1 1/2	qt	WATER; COLD
29	lb	BEEF DICED FZ
8	lb	CARROTS FRESH
1 2/3	tb	GARLIC DEHY GRA
4	lb	CELERY FRESH
6 3/8	lb	TOMATOES # 10 CAN
10	lb	POTATOES FRENCH FZ
3	lb	ONIONS DRY
1 1/8	lb	FLOUR GEN PURPOSE 10LB
2	tb	PEPPER BLACK 1 LB CN
4		BAY LEAVES
1	tb	THYME GROUND

INSTRUCTIONS

1.  DRAIN BEEF.
2.  PLACE BEEF, PEPPER AND GARLIC IN STEAM-JACKETED KETTLE OR STOCK POT.
3.  ADD WATER, TOMATOES, THYME AND BAY LEAVES. BRING TO A BOIL; REDUCE
HEAT.
4.  ADD CARROTS TO BEEF MIXTURE. COVER; SIMMER 15 MINUTES.
5.  ADD CELERY, ONIONS AND POTATOES TO BEEF MIXTURE. STIR TO MIX.
COVER; SIMMER 20 MINUTES OR UNTIL VEGETABLES ARE TENDER. REMOVE BAY LEAVES.
6.  THICKEN GRAVY, IF DESIRED. COMBINE FLOUR AND WATER. ADD TO STEW WHILE
STIRRING; COOK 5 MINUTES OR UNTIL THICKENED.
NOTE:  1.  IN STEP 4, 9 LB 12 OZ FRESH CARROTS A.P. WILL YIELD 8 LB CARROT
RINGS.
NOTE:  2.  IN STEP 5, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CELERY
CUT
INTO 1 INCH PIECES; 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB ONIONS CUT IN
QUARTERS.
NOTE:  3.  IN STEP 5, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE
NO. A-11000.
NOTE:  4.  IN STEP 5, 12 LB 5 OZ FRESH WHITE POTATOES A.P. YIELD 10 LB
POTATOES CUT INTO 1 TO 1 1/2 INCH PIECES.
NOTE:  5.  ONE D-LADLE MAY BE USED. SEE RECIPE NO. A04000.
Recipe Number: L17200
SERVING SIZE: 1 CUP (8 1
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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