INGREDIENTS

INSTRUCTIONS

1.  PLACE ROASTS IN STOCK POT OR STEAM-JACKETED KETTLE; BROWN ON ALL SIDES;
ADD WATER TO COVER.
2.  ADD CARROTS, CELERY, ONIONS, BAY LEAVES, CLOVES, SALT, AND PEPPER TO
BEEF.
3.  SIMMER 2 1/2 TO 3 HOURS OR UNTIL TENDER.  DO NOT OVERCOOK.  REMOVE SCUM
AS IT RISES TO THE SURFACE DURING COOKING.  REMOVE COOKED BEEF FROM BROTH;
DISCARD BAY LEAVES AND CLOVES.
4.  LET STAND 20 MINUTES BEFORE SLICING.
  :
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 2:  2 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 2 LB CHOPPED
CARROTS.
2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CHOPPED
CELERY.
4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB CHOPPED
ONIONS.
NOTE:  2.  IN STEP 2, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED.  SEE
RECIPE CARD A01100.
NOTE:  3.  IN STEP 3 TEST FOR DONENESS:  A FORK INSERTED INTO THE MEAT WILL
WITHDRAW EASILY IF THE MEAT IS COOKED AND TENDER.  TEST EACH PIECE OF MEAT
SEPARATELY.
NOTE:  4.  DO NOT BOIL MEAT; BOILING TOUGHENS MEAT.  SERVE WITH CATSUP,
HORSERADISH, OR MUSTARD.  THE BROTH MAY BE USED FOR SOUP OR GRAVY.  SEE
RECIPE NO. O01600.
NOTE:  5.  IF DESIRED, A TILTING FRY PAN MAY BE USED.  SEE RECIPE NO.
A02400.
Recipe Number: L01100
SERVING SIZE: 1-2 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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