| 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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