Roast veal

Yield: 100 Servings

Measure Ingredient
38 pounds VEAL ROAST FZ
2 tablespoons PEPPER BLACK 1 LB CN

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, .

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