Veal Cubes Parmesan                             L.Meat, Fish, and Poultry No.105
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|Yield:  100 Portions                                     Each Portion: 2/3 Cup|
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|Pan Size: 18 by 24 inch Roasting Pan                                   Temp.: |
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Veal, Frozen, Strips| 31LB     |          | 1. Heat shortening or salad oil;  |
|, Boneless          |          |          |    add veal; brown well on all    |
|Shortening, Emulsifi|      12OZ| 1.50 Cup |    sides. Drain or skim off       |
|ed                  |          |          |    excess fat.                    |
|--------------------|----------|----------|-----------------------------------|
|Onions              |  2LB     | 1.50 Qrt | 2. Add onions and garlic to veal; |
|Garlic              |          | 1.00 EA  |    saute until tender.            |
|--------------------|----------|----------|-----------------------------------|
|Salt                |       4OZ| 6.00 Tbsp| 3. Mix salt, sugar, red pepper,   |
|Sugar, Extra Fine Gr|       6OZ| 0.75 Cup |    cloves, cinnamon, tomato       |
|anulated            |          |          |    paste, and water. Add to veal; |
|Pepper, Red, Ground |          | 0.25 Tspn|    bring to a boil. Reduce heat.  |
|Cloves, Ground      |          | 0.67 Tbsp|    Cover...CONTINUED              |
|Cinnamon            |          | 1.00 Tbsp| 4. Simmer 2 hours or until        |
|Tomato Paste        |  3LB 14OZ| 1.75 Qrt |    veal is tender.                |
|Hot Water           |          | 2.24 Gal | 5. Place an equal quantity of     |
|                    |          |          |    veal mixture in each pan.      |
|--------------------|----------|----------|-----------------------------------|
|Cheese, Parmesan, Gr|      12OZ| 3.00 Cup | 5. Sprinkle 1 1/2 cups cheese o   |
|ated                |          |          |    over veal mixture in each      |
|                    |          |          |    pan.                           |
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NOTE:  1. In Step 2, 4 oz (1 1/3 cups) dehydrated onions may be used. 
          See Recipe Card A-11.                                       
       2. In Step 2, 2 bl  4 oz dry onions A.P. will yield 2 lb       
          finely chopped onions.                                      
       3. In Step 3, 2-36 oz cn canned tomato juice concentrate may   
          be used. See Recipe Card A-13.                              
       4. Other sizes and types of pans may be used. See Recipe       
          Card A-25.