Quantity cookery

Place the meat in a roasting pan in a hot oven to sear. When well seared, cover with water and con- tinue cooking in a medium oven for from four to five hours. About an hour and a half before serving add the chopped carrots, peppers, onions and tomatoes, and salt. Just before serving thicken the stock with the flour mixed to a paste with water. The vegetables should be served with the meat. Number of servings 200 Amount in one serving J lb. Calories in one serving- Cost of one serving ♦CORNED BEEF HASH Irgkediehts Corned beef Potatoes, cooked Onions Meat stock Amoitnt 3 qt- Weight 20 lb. 12 lb. lib. Caxoeies Unit Cost Total Cost Soak and cook the corned beef until tender. Grind or chop the beef, potatoes and onion and mix with corned 82 QUANTITY COOKERY beef stock or gravy. Bake in a hot oven until brown. Serve with tartare sauce. CREAMED DRIED BEEF ON TOAST INGREDBENIS Amount Weight Calories Unit Cost ToTAi, Cost Dried beef sib. Flour I c. Butter substitute lib. White sauce 2 gal. Bread, slices 40 Shred the dried beef in small pieces. Melt the fat and saute the dried beef in it. Add to this one cup of flour and let brown with the beef. Follow the usual manipulation for white sauce, and when cooked combine with the beef and serve on toast. Number of servings 80 Amount in one serving I c. and i slice of bread Calories in one serving- Cost of one serving ♦HAMBURG BALLS Ingredients Ground beef Crumbs Salt Milk Onion Amount Weight Calories Unit Cost 3 c. ic. I qt. 10 lb. ilb. Total Cost Mix the meat well with crumbs, seasoning and milk. Shape in balls or cakes and bake in well-greased pans. \ Number of servings 5° Amount in one serving \ lb. Calories in one serving- Cost of one serving RECIPES ♦hash 83 Ingredients AMOnwr Weight Caiories Unit Cost Total Cost Meat, chopped Potatoes Onions Salt Gravy or meat stock 6qt. 6 qt. 3qt. fib. Chop or grind the meat and potatoes. Mix with the onions and salt and moisten with the gravy or meat stock. Put in shallow pans and bake in the oven until brown. Number of servings 60 Amount in one serving f c. Calories in one serving- Cost of one serving *MEAT CROQUETTKS Ingredients AMOnuT Weight Calories Unit Cost Total Cost Meat, chopped I gal. Rice, uncooked iqt. Water I gal. Onions, chopped lib. Salt ic. Stock to mix Crumbs, sifted 4c. Eggs 4 Milk |c. Cook the rice in the boiling salted water to which the onions have been added, until the rice is tender. Add the chopped or cubed meat and if necessary additional stock to moisten. Using a dipper measuring half a cup per serving, mold the mixture into croquettes. Put the sifted crumbs on a board, roll the croquettes in the crumbs, dip in a dipping mixture made of eggs and milk, roll again in the crumbs and fry in deep fat. If desired, one gallon of cooked potatoes may be sub- 8/t QUANTITY COOKERY stituted for the rice, in which case the water also would be omitted. Number of seivings Jo Amount in one serving J c. Calories in one serving- Cost of one serving *MEAT LOAF Ingbedients Amodnt Weight Calortes Uhii Cost Total Cost Hamburger 30 lb. Salt fc. Bread crumbs 4qt. Eggs, whole 6 Egg yolks lO Milk 3 qt Onions lib.