Recipe: Jaegerschnitzel (Veal W/m

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Yield: 100 Servings

      5 qt WATER
     35 lb VEAL CUTLETS FZ
     10 oz BUTTER PRINT SURE
  1 1/4 c  TOMATO PASTE #2 1/2
      1 ts GARLIC DEHY GRA
      1 c  PIMENTOS 7 OZ

3.563 lb MUSHROOMS 16 OZ
1 1/4 lb PEPPER SWT GRN FRESH

1 lb FLOUR GEN PURPOSE 10LB
1/3 c SOUP GRAVY BASE BEEF
1 lb SHORTENING; 3LB
1 1/2 ts PEPPER BLACK 1 LB CN
2 1/2 ts PEPPER BLACK 1 LB CN

TEMPERATURE: 350 F. DEEP FAT

SAUTE PEPPERS, MUSHROOMS, PIMIENTOS AND GARLIC IN BUTTER OR MARGARINE 3 MINUTES. ADD PEPPER, BLACK AND PARSLEY. COOK 2 MINUTES. SET ASIDE FOR USE IN STEP 3.
PREPARE 1 1/4 GAL BROWN GRAVY (RECIPE NO. O-16). ADD TOMATO PASTE; BRING TO BOIL, STIRRING CONSTANTLY.
ADD GRAVY MIXTURE TO MUSHROOM MIXTURE. STIR.
COOK STEAKS IN DEEP FAT UNTIL GOLDEN BROWN, ABOUT 5 MINUTES.
SERVE EACH STEAK WITH 2 OZ (1/4 CUP OR 1-A LADLE) MUSHROOM SAUCE.

NOTE: 1. JAEGERSCHNITZEL IS TRADITIONALLY SERVED WITH FRENCH FRIES, PEAS AND CARROTS.

NOTE: 2. IN STEP 1, 1 LB 8 OZ PEPPERS, SWEET, FRESH, A.P. WILL YIELD 1 LB 4 OZ PEPPERS, SWEET, FRESH, FINELY CHOPPED.

NOTE: 3. IN STEP 1, 2 2/3 CUPS CHOPPED FRESH PARSLEY MAY BE USED FOR DEHYDRATED PARSLEY. SEE RECIPE NO. A-11.

NOTE: 4. IN STEP 1, 1-7 OZ CANNED PIMIENTOS MAY BE USED.

NOTE: 5. IN STEP 1, 5 CLOVES DRY GARLIC MAY BE USED. MINCE AND FRY WITH PEPPERS.

NOTE: 6. IN STEP 2, 1/3-36 OZ CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE: 7. IN STEP 2, BROWN GRAVY MIX MAY BE USED. PREPARE 1 1/4 GAL ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: L18400

SERVING SIZE: 1 STEAK (4

From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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