Frank's Recipes! Veal Stew for 100

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Veal Stew for 100

Servings: 100 Portions (8 Gallons)
Portions: 1 1/4 Cups Each

31 lb. veal, boneless, diced into 1-inch pieces
1 1/2 gallon water, boiling
3/4 cup (8 oz) salt
4 tablespoon (1 oz) paprika
1 tablespoon pepper, black
4 quart (4 lb) onions, dry, sliced
7 quart (10 lb) potatoes, cut into 1-inch cubes
5 quart (5 lb) celery, sliced
3 quart (6 lb 8 oz 1-No. 10 can) tomatoes, canned
1 1/4 quart (1 lb 2 oz) flour, wheat, pastry, sifted
2 quart water, cold

Cover veal with 1 1/2 gallon boiling water. Add salt, paprika, black pepper, and onions;
cover and simmer 2 to 2 1/2 hours or until veal is tender. Add potatoes, celery, and
tomatoes to veal. Cover and simmer until tender. Blend flour and 2 quart water to form a
thin paste. Add slowly to stew, stirring constantly but gently. Continue cooking 5 to 10
minutes until stew is thickened.