Quantity Cookery: Menu Planning and Cooking for Large Numbers

| |50 lb.| | | Carrots, chopped |1 gal. | | | | Peppers, chopped |1-1/2 c. | | | | Tomatoes, #10 can |1 | | | | Onions, chopped | |1 lb. | | | Water |3 gal. | | | | Flour |2 c. | | | | Salt |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Place the meat in a roasting pan in a hot oven to sear. When well seared, cover with water and continue 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 1/4 lb. Calories in one serving______ Cost of one serving______ **CORNED BEEF HASH ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Corned beef | |20 lb.| | | Potatoes, cooked | |12 lb.| | | Onions | |1 lb. | | | Meat stock |3 qt. | | | | ----------------------+----------+------+--------+---------+---------- Soak and cook the corned beef until tender. Grind or chop the beef, potatoes and onion and mix with corned beef stock or gravy. Bake in a hot oven until brown. Serve with tartare sauce. Number of servings 70 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ CREAMED DRIED BEEF ON TOAST ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Dried beef | |5 lb. | | | Flour |1 c. | | | | Butter substitute | |1 lb. | | | White sauce |2 gal. | | | | Bread, slices |40 | | | | ----------------------+----------+------+--------+---------+---------- Shred the dried beef in small pieces. Melt the fat and sauté 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