| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Loin of pork | 50 lb. | ||||
| Salt | ⅝ c. | ||||
| Water | 2½ to | ||||
| Onions | 3 gal. | 1 lb. | |||
| Flour | 5 to 6 c. |
Put the pork in a roasting pan in a hot oven and cook until well seared and brown. Add the salt and water and continue cooking, turning the meat or basting as is necessary. When the meat is almost tender add the chopped onions to the stock to flavor. When tender remove the meat from the pan and thicken the stock on top of the stove with the flour mixed to a thin paste with water. The gravy must be strained to remove the chopped onion.
Number of servings 125
Amount in one serving ⅖ lb.
Calories in one serving______
Cost of one serving______
SAUSAGE
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Sausage | 10 lb. | ||||
| Bread crumbs | 3 c. | ||||
| Salt | ¼ c. |
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 ¼ lb.
Calories in one serving______
Cost of one serving______
BREADED VEAL
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Veal, round steak | 20 lb. | ||||
| Salt | ½ c. | ||||
| Eggs | 8 | ||||
| Milk | 1 c. | ||||
| Bread crumbs, sifted | 2 qt. |
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 cook in a moderate oven. Turn as is necessary. Veal should be thoroughly cooked.