Jaegerschnitzel (veal w/m

100 Servings

Ingredients

Quantity Ingredient
5 quarts WATER
35 pounds VEAL CUTLETS FZ
10 ounces BUTTER PRINT SURE
1¼ cup TOMATO PASTE #2 1/2
1 teaspoon GARLIC DEHY GRA
1 cup PIMENTOS 7 OZ
3 9/16 pounds MUSHROOMS 16 OZ
1¼ pounds PEPPER SWT GRN FRESH
1 pounds FLOUR GEN PURPOSE 10LB
⅓ cup SOUP GRAVY BASE BEEF
1 pounds SHORTENING; 3LB
1½ teaspoon PEPPER BLACK 1 LB CN
2½ teaspoon PEPPER BLACK 1 LB CN

Directions

TEMPERATURE: 350 F. DEEP FAT

1. SAUTE PEPPERS, MUSHROOMS, PIMIENTOS AND GARLIC IN BUTTER OR MARGARINE 3 MINUTES. ADD PEPPER, BLACK AND PARSLEY. COOK 2 MINUTES. SET ASIDE FOR USE IN STEP 3.

2. PREPARE 1¼ GAL BROWN GRAVY (RECIPE NO. O-16). ADD TOMATO PASTE; BRING

TO BOIL, STIRRING CONSTANTLY.

3. ADD GRAVY MIXTURE TO MUSHROOM MIXTURE. STIR.

4. COOK STEAKS IN DEEP FAT UNTIL GOLDEN BROWN, ABOUT 5 MINUTES.

5. SERVE EACH STEAK WITH 2 OZ (¼ CUP OR 1-A LADLE) MUSHROOM SAUCE.

NOTE: 1. JAEGERSCHNITZEL IS TRADITIONALLY SERVED WITH FRENCH FRIES, PEAS AND

CARROTS.

NOTE: 2. IN STEP 1, 1 LB 8 OZ PEPPERS, SWEET, FRESH, A.P. WILL YIELD 1 LB 4 OZ PEPPERS, SWEET, FRESH, FINELY CHOPPED.

NOTE: 3. IN STEP 1, 2 ⅔ CUPS CHOPPED FRESH PARSLEY MAY BE USED FOR DEHYDRATED PARSLEY. SEE RECIPE NO. A-11.

NOTE: 4. IN STEP 1, 1-7 OZ CANNED PIMIENTOS MAY BE USED.

NOTE: 5. IN STEP 1, 5 CLOVES DRY GARLIC MAY BE USED. MINCE AND FRY WITH PEPPERS.

NOTE: 6. IN STEP 2, ⅓-36 OZ CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE: 7. IN STEP 2, BROWN GRAVY MIX MAY BE USED. PREPARE 1 ¼ GAL ACCORDING

TO INSTRUCTIONS ON CONTAINER.

Recipe Number: L18400

SERVING SIZE: 1 STEAK (4

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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