Quantity cookery

Weight Caiories Unit Cost ToiAi. Cost Sausage Bread crumbs Salt 3 c. 10 lb. Mix the sausage, bread crumbs and salt and mold into flattened balls. There should be four servings to the pound. An ice-cream dipper of the right size may be used to keep the balls uniform in size. Number of servings 44 Amount in one serving j lb. Calories in one serving- Cost of one serving BREADED VEAL Ingkedients Amoitnt Weight Caloeies Unit Cost ToTAi, Cost Veal, round steak Salt Eggs Milk Bread crumbs, sifted ic. 8 I c. 2qt. 20 lb. Trim the steak and cut into pieces the size of one serving. Beat the eggs, add the salt and the milk. Dip the meat in the milk and egg mixture, then into the crumbs, put into a well-greased roasting pan and 94 QUANTITY COOKERY cook in a moderate oven. Turn as is necessary. Veal should be thoroughly cooked. Number of servings Amount in one serving 80 Calories per serving- lb. Cost of one serving- BREADED VEAL HEARTS Ingredients Amount Weight Cai^kies Unit Cost Total Cost Veal hearts Bread crumbs, sifted Milk Eggs Salt 2 qt. I c. 8 20 lb. Wash and slice the hearts. Make a dipping mixture of the eggs, milk and salt. Dip the hearts in this mixture, then in the crumbs. Place in a well-greased roasting pan and cook in a moderate oven until brown and tender. Turn as is necessary. Veal should be thoroughly cooked. Number of servings 80 Calories in Amount in one serving J lb. Cost of one s ROAST VEAL ne serving erving Ingredients Amount Weight Calories Unit Cost Total Cost Veal, round Salt Onions Flour Water fc. Sc. 2I gal. SO lb. ilb. Wash or wipe the meat and place in a roasting pan in a hot oven. When seared, add the salt and water and continue roasting, basting and turning frequently until the meat is tender. Remove the meat from the pan, add the onion and cook. Additional water may be added to the stock, to a paste with water. RECIPES 95 Thicken with the flour mixed Number of servings Amount in one serving 200 Calories in one serving- i lb. Cost of one serving' VEAL BIRDS 1NGB£DIENTS Amount Weight Caloeies Unit Cost ToTAi. Cost Veal round steak 20 lb. Dressing 6qt. Milk 2 qt. Water 2 qt. Salt I c. Fat iqt. Trim the veal and cut in pieces about four to five inches long and two and one half inches wide. The scraps of meat that are trimmed ofFmay be added to the dressing. Salt the meat, cover with dressing, roll, and fasten with toothpicks. Melt the fat in a skillet on top of the stove and sear until brown. Put the birds into a baking pan and pour the milk and water around them. Bake in a moderate oven until tender. Four birds may be obtained from one pound of meat. Number of servings 8o Amount in one serving J lb. Calories in one serving- Cost of one serving VEAL HEARTS EN CASSEROLE Ingredients Amount Weight Calories Unit Cost Total Cost Veal hearts 20 lb. Flour 2ic. Salt |c. Bacon fat 2 C. Stock ij gal. Green peppers, chopped I c. Onions lib. Carrots, diced I c. Parsley, chopped Jc. Celery salt ic. Peppercorns 2 tbsp. 96 QUANTITY COOKERY Wash and slice the hearts, dredge in flour and salt and brown in the bacon fat. Put the hearts into a roasting pan, pour the stock over them and add the remaining seasonings and cook in a slow oven until the heart is tender. Number of servings 50 Amount in one serving f lb. Calories in one serving- Cost of one serving CREAMED SWEETBREADS Ingredients Amount Weight