Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2½ gallon | WATER; BOILING |
| 40 pounds | BEEF;POT ROAST FZ |
| 2 pounds | CARROTS FRESH |
| 2 pounds | CELERY FRESH |
| 4 pounds | ONIONS DRY |
| 1 tablespoon | PEPPER BLACK 1 LB CN |
| 4 \N | BAY LEAVES |
| 20 \N | CLOVES GROUND |
| 3 ounces | SALT TABLE 5LB |
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 2½ 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 ⅔ 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, .