Quantity Cookery: Menu Planning and Cooking for Large Numbers - Lenore Richards; Nola Treat

Ingredients	Amount	Weight
Veal round steak		20 lb.
Dressing	6 qt.
Milk	2 qt.
Water	2 qt.
Salt	1 c.
Fat	1 qt.

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 off may 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 80
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

VEAL HEARTS EN CASSEROLE

Ingredients	Amount	Weight
Veal hearts		20 lb.
Flour	2½ c.
Salt	½ c.
Bacon fat	2 c.
Stock	1½ gal.
Green peppers, chopped	1 c.
Onions	1 lb.
Carrots, diced	1 c.
Parsley, chopped	¼ c.
Celery salt	¼ c.
Peppercorns	2 tbsp.

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 ⅖ lb.
Calories in one serving______
Cost of one serving______

CREAMED SWEETBREADS

Ingredients	Amount	Weight
Sweetbreads		5 lb.
Water	1 gal.
Vinegar	½ c.
Salt	⅜ c.
White sauce	3 qts.
Butter substitute	1 c.
Paprika	2 tsp.
Salt	⅜ c.
Bread	24 slices

If frozen, soak the sweetbreads in cold water for an hour to thaw, then parboil in acidulated, salted water until tender, about half an hour. When cooked, drain and plunge into cold water. Remove the tough connecting membrane. Make the white sauce using the white sauce recipe, add the fat and paprika and reheat the sweetbreads in the sauce. Serve with half a slice of toast per person.