Recipe for Veal Stew 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 gal WATER, BOILING
2 qt WATER, COLD
5 lb CELERY FRESH
3/8 lb TOMATOES # 10 CAN
10 lb POTATOES FRENCH FZ
4 lb ONIONS DRY
1/8 lb FLOUR GEN PURPOSE 10LB
1 tbl PEPPER BLACK 1 LB CN
1/4 cup PAPRIKA GROUND
Instructions:
Instructions: 1. COVER VEAL WITH BOILING WATER.

2. ADD SALT, PAPRIKA, PEPPR, AND ONIONS; COVER; SIMMER 2 TO 2 1/2 HOURS OR UNTIL VEAL IS TENDER.

3. ADD POTAOTES, CELERY AND TOMATOES TO VEAL. COVER; SIMMER UNTIL VEGETABLES ARE TENDER.

4. BLEND FLOUR AND WATER TO FORM A THIN PASTE. ADD SLOWLY TO STEW, STIRRING CONSTANTLY BUT GENTLY. CONTINUE COOKING 5 TO 10 MINUTES UNITL STEW IS THICKENED.

NOTE:

1. IN STEP 2, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB DRY SLICED ONIONS.

NOTE:

2. IN STEP 2, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A-11.

NOTE:

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.

SERVING SIZE: 1 1/4 CP

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