Quantity Cookery: Menu Planning and Cooking for Large Numbers

hamburg steak, as purchased, will make nine servings when the other ingredients that go into the loaf have been added. Number of servings 180 Amount in one serving 1/5 pound, after cooking Calories in one serving______ Cost of one serving______ MEAT PIE ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Stew meat |20 lb. | | | | Water |2 gal. | | | | Onions |1/2 c. | | | | Potatoes, diced |2 qt. | | | | Salt |1/3 c. | | | | Flour |4 c. | | | | Biscuit recipe (see |2/3 | | | | page 124) |of recipe| | | | ----------------------+---------+-------+--------+---------+---------- Cut the meat in one-inch cubes and cover with boiling water. Cook just below the boiling point. When the meat is almost tender add the salt, onions and potatoes. Mix the flour to a paste with water and thicken the stock just before serving. Serve one half cup of stew with one biscuit. The biscuit may be baked separately or the stew may be poured into baking pans, covered with biscuits and the biscuits baked in the oven. Number of servings 100 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ **MEAT PIE WITH DRESSING ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Dressing |5 qt. | | | | Meat, cubed |4-1/2 qt.| | | | Onion | |1/4 lb.| | | Salt |6 tbsp. | | | | Meat stock |3 qt. | | | | Flour |2 c. | | | | Bread crumbs |1 c. | | | | Butter substitute |2 tbsp. | | | | ----------------------+---------+-------+--------+---------+---------- Cut left-over meat into one-inch cubes and heat in a gravy made of the seasoned and thickened stock. Line a baking pan with dressing, leaving a well in the center. Fill this with the meat and gravy and cover with the buttered crumbs. Bake in a hot oven until brown. When serving, both meat and dressing should be given. Number of servings 50 Amount in one serving 3/4 c. Calories in one serving______