| 2 1/2 to 3 lbs. veal shoulder |
7 1/3 oz |
$19.99 per pound
|
$9.16 |
| 4 tbsp. butter |
2 teaspoons |
$3.99 per 16 ounces
|
$0.08 |
| 1 teaspoon salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 teaspoon coarsely crushed Chinese Szechuan pepper or possibly black pepper |
1/6 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
| 8 sm. carrots, peeled |
1 1/3 carrots |
$1.49 per pound
|
$0.22 |
| 2 cloves garlic, whole, unpeeled |
1/3 garlic cloves |
$4.00 per pound
|
$0.01 |
| 2 tbsp. freshly minced parsley |
1 teaspoon |
$1.09 per cup
|
$0.02 |
| 1 teaspoon each dry basil, tarragon, and thyme leaves |
1/6 basil |
$2.59 per cup
|
$0.01 |
| 1 sm. bay leaf, crumbled |
1/6 bay leaf |
$3.59 per 2 ounces
|
$0.70 |
| 1 pound frzn, sm. boiling onions |
2 2/3 oz |
$0.79 per pound
|
$0.13 |
| 2 whole tomatoes, wedges |
1/3 tomatoes |
$1.99 per pound
|
$0.22 |
| Total per Serving |
$10.57 |
| Total Recipe |
$63.41 |
Suggestions?