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Roast Veal with Herbs

0
(0)
CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

1 ts GARLIC DEHY GRA
1 1/3 tb PEPPER BLACK 1 LB CN
1 2/3 tb THYME GROUND

INSTRUCTIONS

1 tb -
38 lb -
1 tb -
1.  PLACE ROASTS FAT SIDE UP IN PANS.  RUB ROASTS WITH PEPPER, GARLIC,
THYME,
TARRAGON, AND DILL WEED MIXTURE.
2.  INSERT MEAT THERMOMETERS INTO ROASTS.  DO NOT ADD WATER;  DO NOT COVER.
3.  ROAST 3-5 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 170F.,
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.
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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