| 1/4 lb Bacon, sliced, diced |
2/3 oz |
$2.99 per pound
|
$0.12 |
| 2 lb Veal shoulder, boneless, in 1" cubes |
5 1/3 oz |
$19.99 per pound
|
$6.66 |
| 2 Tbsp. Shallots (or possibly onions), chopped |
1 teaspoon |
$3.99 per pound
|
$0.03 |
| 1 med Garlic clove, chopped |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 3 Tbsp. Flour |
1 1/2 teaspoons |
$2.99 per 5 pounds
|
$0.01 |
| 2 c. Veal stock (or possibly chickn broth) |
1/3 cup |
$1.29 per 14 1/2 ounces
|
$0.25 |
| 1 tsp Salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/8 tsp Black pepper |
0.02 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 2 c. Red Burgundy wine, divided |
1/3 cup |
$0.12 per fluid ounce
|
$0.32 |
| 1 1/2 tsp Worcestershire Sauce |
1/4 teaspoon |
$5.29 per 10 fluid ounces
|
$0.02 |
| 2 Tbsp. Butter |
1 teaspoon |
$3.99 per 16 ounces
|
$0.04 |
| 1/2 lb Mushrooms, small, fresh |
1 1/3 oz |
$3.69 per 8 ounces
|
$0.61 |
| 1 can Carrots, tiny, whole, draind (14 to 15 ounce. can) |
1/6 can |
n/a
|
|
| 1 lb Onions, tiny, white, cooked |
2 2/3 oz |
$0.79 per pound
|
$0.13 |
| Total per Serving |
$8.22 |
| Total Recipe |
$49.29 |
Suggestions?