Veal Stew L.Meat, Fish, and Poultry No.104
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|Yield: 100 Portions Each Portion: 1 1/4 Cups|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Veal, Frozen, Strips| 31LB | | 1. Cover veal with boiling water. |
|, Boneless | | | 2. Add salt, paprika, pepper, |
|Boiling Water | | 1.50 Gal | and onions; cover; simmer 2 |
|Salt | 8OZ| 0.75 Cup | to 2 1/2 hours or until veal |
|Pepper, Black, Groun| | 1.00 Tbsp| is tender. |
|d | | | |
|Onions | 4LB | 1.00 Gal | |
|--------------------|----------|----------|-----------------------------------|
|Potatoes, Peeled, Fr| 10LB | 1.75 Gal | 3. Add potatoes, celery, and to- |
|esh, Diced | | | matoes to veal. Cover; simmer |
|Celery | 5LB | 1.25 Gal | until vegetables are tender. |
|Tomatoes, Canned | 6LB 6OZ| 3.00 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 1LB 2OZ| 4.50 Cup | 4. Blend flour and water to form |
|Cold Water | | 2.00 Qrt | a thin paste. Add slowly to |
| | | | stew, stirring constantly but |
| | | | gently. CONTINUE... |
| | | | 5. Continue cooking 5 to 10 |
| | | | minutes until stew is |
| | | | thickened. |
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NOTE: 1. In Step 2, 4 lb 7 oz dry onions A.P. will yield 4 lb sliced
onions.
2. In Step 2, 8 oz (2 2/3 cups) dehydrated onions may be
used. See Recipe Card A-11.
3. In Step 3, 12 lb 5 oz fresh white potatoes A.P. will yield
10 lb cubed potatoes and 6 lb 14 oz fresh celery A.P.
will yield 5 lb sliced celery.