Roast veal with herbs

100 Servings

Ingredients

Quantity Ingredient
1 teaspoon GARLIC DEHY GRA
1⅓ tablespoon PEPPER BLACK 1 LB CN
1⅔ tablespoon THYME GROUND

Directions

1 tb -

38 lb -

1 tb -

1. PLACE ROASTS FAT SIDE UP IN PANS. RUB ROASTS WITH PEPPER, GARLIC, THYME,

TARRAGON, AND DILL WEED MIXTURE.

2. INSERT MEAT THERMOMETERS INTO ROASTS. DO NOT ADD WATER; DO NOT COVER.

3. ROAST 3-5 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 170F., 4. LET STAND 20 MINUTES. REMOVE NETTING BEFORE SLICING.

:

NOTE: 1. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

2. IN STEP 1, RACKS MAY BE USED.

Recipe Number: L10601

SERVING SIZE: 2 SLICES (

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

Downloaded from Glen's MM Recipe Archive, .

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