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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