| 1/2 to 3/4 pound veal (1/4 inch thick) |
5 oz |
$9.99 per pound
|
$3.12 |
| 2 tbsp. all-purpose flour |
1 tablespoon |
$2.99 per 5 pounds
|
$0.01 |
| 1/2 teaspoon salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| Dash of pepper |
1/2 pinch |
$7.99 per 16 ounces
|
$0.00 |
| 1/8 teaspoon dry whole marjoram |
0.06 teaspoon |
$6.49 per 1/3 ounces
|
$0.03 |
| 1 clove garlic |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 2 tbsp. vegetable oil |
1 tablespoon |
$3.00 per 48 fluid ounces
|
$0.03 |
| 3 med. carrots, peeled and cut in half crosswise |
1 1/2 carrots |
$1.49 per pound
|
$0.30 |
| 1/2 c. white wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| Total per Serving |
$4.22 |
| Total Recipe |
$8.43 |
Suggestions?