Quantity Cookery: Menu Planning and Cooking for Large Numbers

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 1/4 lb. Calories in one serving______ Cost of one serving______ VEAL BIRDS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- 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 1/4 lb. Calories in one serving______ Cost of one serving______ VEAL HEARTS EN CASSEROLE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Veal hearts | |20 lb.| | | Flour |2-1/2 c. | | | | Salt |1/2 c. | | | | Bacon fat |2 c. | | | | Stock |1-1/2 gal.| | | | Green peppers, chopped|1 c. | | | | Onions |1 lb. | | | | Carrots, diced |1 c. | | | | Parsley, chopped |1/4 c. | | | | Celery salt |1/4 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