Number of servings 80
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______
BREADED VEAL HEARTS
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Veal hearts | 20 lb. | ||||
| Bread crumbs, sifted | 2 qt | ||||
| Milk | 1 c. | ||||
| Eggs | 8 | ||||
| Salt | ½ c. |
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
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______
ROAST VEAL
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Veal, round | 50 lb. | ||||
| Salt | ⅔ c. | ||||
| Onions | ¼ lb. | ||||
| Flour | 5 c. | ||||
| Water | 2½ gal. |
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. Thicken with the flour mixed to a paste with water.
Number of servings 200
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______