| 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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