Fricassee of Veal
YIELD : 50 portion EACH PORTION : about 3 oz , meat , 8 oz sauce
(1 inches cubes)
Bring 2 gallons of water to boil in 6 gallon heavy duty pot. Add meat to boiling water
and stir with wooden paddle to separate meat.When water returns to boil , drain off
water and again cover meat with cold water and bring to a boil.
Add sachet bag and simmer 1½ hours.Skim all scum from the top of stock as soon as it starts to form .Skim until stock is clear.
Pearl onions ,
3. Place onions in sauce pan , cover with cold water and cook slowly
until nearly tender.
, small washed
Dry white vine
juice of 1
4. Saute mushroom caps in butter with lemon juice and wine until
|1 lb |
5 . In a heavy pot make roux with butter and flour.Cook for 5
minutes .Do not brown.
|from cooking veal |
6 . Remove sachet bag when meat is cooked and drain off stock.Add wheal stock obtained from cooking veal for this recipe with liquor from onions and mushrooms to roux, stirring until thickened and smooth .Season with salt and and adjust consistency.
7 . Add meat , drained mushrooms and Onions , stirring gently to combine.Hold for service.Serve 8 oz ladle sauce containing 3 oz . cooked , meat per portion.
Hungarian Veal Goulash
Scale lb=pound pt=pint=16 ounce oz=1 ounce gallons= 3.78 litres qt = 32 ounce
YIELD: 50 portions EACH PORTION : ABOUT 4 oz . veal
|Veal boneless trimm |
ed, cut ( 1 in cubes)
Onions , small dice
1. Saute meat in hot oil and braise with onions.Reduce liquid to ¹/³.
(1) 17 lb veal boneless trimmed,cut in (1 inches in cubes)
(2) 1 pt salad oil
(3) 6 lb onions small diced
2 . Add paprika; stir; then add flour. Cook 5 minutes blending well.Add sachet bag ,brown stock and tomato puree.Bring to a boil.Cover and braise at 350°F. in oven about 1 hour or until tender.
|to taste |
3 . Remove cooked meat.Adjust seasoning and hold for service.Sour cream may be served on the side as an optional accompaniment. Spaetzli is usually served with goulash.
Scale : lb=pound gallon =3.78 litres tsp =teaspoon
YIELD : about 4½ gallon
|Beef Bones||25 lb|
Review preparation of stock.Cut bones with meat saw.Place the bones in large roasting pan and brown in preheated oven at 375°F.Turn bones occasionally to brown uniformly. Remove bones from pan and place in stock pot.
|Water to cover |
Drain fat from pan and reserve. Deglaze roast pan with part of water to dissolve crusting Cover bones with cool water and deglazing liquor and bring to a boil.. Reduce heat and simmer for 3 hours.
½ NO 10
Saute vegetables for mirepoix in reserved fat until brown.Add mirepoix ,tomatoes,spices,herbs to stock Simmer for an additional 3 hours Strain through china cap and cheesecloth.Vent and cool.Refrigerate.Use as required