Page:Richards and Treat - Quantity Cookery.djvu/93

Ingredients Amount Weight Calories Unit Cost Total Cost

Beef round 50 lb.

Carrots, chopped 1 gal.

Peppers, chopped 1½ c.

Tomatoes, #10 can 1

Onions, chopped 1 lb.

Water 3 gal.

Flour 2 c.

Salt ½ c.

Place the meat in a roasting pan in a hot oven to sear. When well seared, cover with water and continue cooking in a medium oven for from four to five hours. About an hour and a half before serving add the chopped carrots, peppers, onions and tomatoes, and salt. Just before serving thicken the stock with the flour mixed to a paste with water. The vegetables should be served with the meat.

Number of servings 200

Amount in one serving ¼ lb.

Calories in one serving

Cost of one serving

Ingredients Amount Weight Calories Unit Cost Total Cost

Corned beef 20 lb.

Potatoes, cooked 12 lb.

Onions 1 lb.

Meat stock 3 qt.

Weight

Soak and cook the corned beef until tender. Grind or chop the beef, potatoes and onion and mix with corned