10. Meat juice
Ingredients::
Bones, butter, margarine, sunflower oil, celery, carrots, parsnip, onion
Instructions:
Meat juice released during roasting is used for flavoring roasted meat or sauces. When roasting large pieces of meat, add chopped bones. When the meat turns pink, add a little broth to prevent overheating. Add aromatic vegetables. After roasting, pour off the juice and fat, add dark broth to the pan, simmer for 1-2 hours, strain, and mix with the initial juice.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Bones (veal, pork, lamb) | 5000.00 | 5000.00 |
| Butter | 250.00 | 250.00 |
| Margarine | 250.00 | 250.00 |
| Sunflower oil | 250.00 | 250.00 |
| Celery | 150.00 | 135.00 |
| Carrots | 220.00 | 176.00 |
| Parsnip | 230.00 | 172.00 |
| Onion | 250.00 | 210.00 |
Standard for 10 servings: Total yield:1000 | One serving:100
Chemical composition per serving (in grams): Proteins:4.5 , Fats:1.2, Carbohydrates:0.8, Energy value:32 kcal
Chemical composition per serving (in grams): Proteins:4.5 , Fats:1.2, Carbohydrates:0.8, Energy value:32 kcal