Roast veal with herbs
100 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | GARLIC DEHY GRA |
| 1⅓ | tablespoon | PEPPER BLACK 1 LB CN |
| 1⅔ | tablespoon | THYME GROUND |
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, .