| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Swedish |
|
100 |
Servings |
INGREDIENTS
| 5 1/2 |
c |
WATER; WARM |
| 9 |
qt |
WATER; HOT |
| 15 |
lb |
BEEF GROUND FZ |
| 10 |
|
EGGS SHELL |
| 5 |
oz |
MILK; DRY NON-FAT L HEAT |
| 3/4 |
ts |
GARLIC DEHY GRA |
| 1 |
lb |
ONIONS DRY |
| 4 |
lb |
BREAD SNDWICH 22OZ #51 |
| 1 7/8 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 1/2 |
c |
SOUP GRAVY BASE BEEF |
| 1 7/8 |
lb |
SHORTENING; 3LB |
| 1 |
ts |
NUTMEG GROUND |
| 1 |
tb |
NUTMEG GROUND |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 2 |
ts |
ALL SPICE GROUND |
| 1 |
tb |
PAPRIKA GROUND |
| 2 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
15 lb -
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN
300 F. OVEN
:
1. RECONSTITUTE MILK; ADD NUTMEG AND ALLSPICE; STIR TO MIX WELL.
2. POUR MILK MIXTURE OVER BREAD; LET STAND 15 MINUTES.
3. COMBINE BREAD MIXTURE, BEEF, VEAL, EGGS, ONIONS, PEPPER AND SALT.
MIX TO BLEND. DO NOT OVERMIX.
4. SHAPE INTO BALLS WEIGHING 2 OZ EA (1-NO. 16 SCOOP); PLACE EQUAL AMOUNT
IN EACH PAN.
5. BAKE AT 400 F. 40 MINUTES OR UNTIL BROWNED ON ALL SIDES. REMOVE
MEATBALLS AND DISCARD DRIPPINGS; SET ASIDE FOR USE IN STEP 9.
6. SPRINKLE FLOUR EVENLY OVER SHORTENING OR SALAD OIL IN STEAM-JACKETED
KETTLE OR STOCK POT OR IN ROASTING PANS ON TOP OF RANGE. COOK ROUX AT LOW
HEAT UNTIL FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID
OVERBROWNING.
7. RECONSTITUTE SOUP AND GRAVY BASE. ADD TO ROUX, STIRRING CONSTANTLY.
BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES OR UNTIL THICKENED,
STIRRING CONSTANTLY.
8. ADD GARLIC, NUTMEG AND PEPPER; STIR TO MIX WELL.
9. POUR 1 1/4 GAL GRAVY OVER MEATBALLS IN EACH PAN.
10. BAKE AT 350 F. 35 MINUTES.
11. SPRINKLE WITH PAPRIKA BEFORE SERVING.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 3, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.
NOTE: 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED.
NOTE: 3. IN STEPS 5 & 10, IF CONVECTION OVEN IS USED, BAKE AT 350F. 15
MINUTES ON HIGH FAN, OPEN VENT.
Recipe Number: L04101
SERVING SIZE: 3 MEATBALL
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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