| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 38 | lb | VEAL ROAST FZ |
| 2 | tb | PEPPER BLACK 1 LB CN |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. RUB ROASTS WITH PEPPER. PLACE FAT SIDE UP IN PANS. 2. INSERT MEAT THERMOMETER INTO ROASTS. DO NOT ADD WATER; DO NOT COVER. 3. ROAST 3 TO 5 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 170 F. 4. LET STAND 20 MINUTES. REMOVE NETTING BEFORE SLICING. NOTE: 1. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. NOTE: 2. IN STEP 1, RACKS MAY BE USED. Recipe Number: L10600 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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