Servings: 100 Portions (2 Pans)
Portions: 1 Slice Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 325 degrees F. Oven
2 gallon (4 lb) bread, dry, broken
variable water
1 quart (1 lb 4 oz) onions, dry, finely chopped
1-1/2 cups (8 oz) peppers, sweet, fresh, finely chopped
3 cups (1 lb) celery, fresh, finely chopped
1 cup (8 oz) shortening, melted
30 lb beef, boneless, ground
2-1/2 cup (12 eggs) eggs, whole, beaten
9 tablespoon (6 oz) salt
2 tablespoon pepper, black
Moisten bread with variable water; press out and discard excess water. Set aside.
Sauté vegetables in shortening until lightly browned. Combine moistened bread, sauté ed vegetables, beef, eggs, and seasonings. Mix lightly but thoroughly. Avoid overmixing if using mixer. Shape into 8 loaves weighing about 5 lb each; place 4 loaves, crosswise, on each pan. Bake about 1 hour. Remove excess fat and liquid during cooking period. Cool slightly. Cut 13 slices per loaf.
NOTE:
45 lb beef, carcass, chilled A.P. will yield 30 lb beef, boneless.