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Name: Roast Veal with Herbs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 100
Cuisine: American
Ingredients: 1 ts GARLIC DEHY GRA; 1 1/3 tb PEPPER BLACK 1 LB CN; 1 2/3 tb THYME GROUND

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INGREDIENTS

38 lb -
1 tb -
1 tb -
1 ts GARLIC DEHY GRA
1 1/3 tb PEPPER BLACK 1 LB CN
1 2/3 tb THYME GROUND

Servings

INSTRUCTIONS

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 (actually used today!). Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (172g)
Recipe Makes: 100 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.7mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.