Roast Veal With Herbs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 | t | GARLIC DEHY GRA |
| 1 1/3 | T | PEPPER BLACK 1 LB CN |
| 1 2/3 | T | THYME GROUND |
INSTRUCTIONS
1 T 38 lb 1 T PLACE ROASTS FAT SIDE UP IN PANS. RUB ROASTS WITH PEPPER, GARLIC, THYME, TARRAGON, AND DILL WEED MIXTURE. INSERT MEAT THERMOMETERS INTO ROASTS. DO NOT ADD WATER; DO NOT COVER. ROAST 3-5 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 170F., LET STAND 20 MINUTES. REMOVE NETTING BEFORE SLICING. : NOTE: 1. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. 2. IN STEP 1, RACKS MAY BE USED. Recipe Number: L10601 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g