Quantity Cookery: Menu Planning and Cooking for Large Numbers

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 1/4 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 |1/2 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. Number of servings 80 Amount in one serving 1/4 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 |1/2 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 1/4 lb. Calories in one serving______ Cost of one serving______ ROAST VEAL ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Veal, round | |50 lb. | | | Salt |2/3 c. | | | | Onions | |1/4 lb.| | | Flour |5 c. | | | | Water |2-1/2 gal.| | | | ---------------------+----------+-------+--------+---------+---------- Wash or wipe the meat and place in a roasting pan in a hot oven. When seared, add the