| 2 1/2 - 3 pound boneless veal shoulder or possibly leg rum roast |
5 1/2 oz |
$19.99 per pound
|
$6.87 |
| 1 teaspoon dry marjoram leaves |
1/8 teaspoon |
$6.49 per 1/3 ounces
|
$0.06 |
| 3/4 teaspoon salt |
0.09 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/8 teaspoon coarse grnd pepper |
0.02 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 2 garlic cloves, chopped |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 24 boiling onions, peeled |
3 onions |
$0.79 per pound
|
$0.57 |
| 3/4 pound each lg. carrots & parsnips, peeled & quartered lengthwise |
1 1/2 oz |
$1.49 per pound
|
$0.14 |
| 1/2 c. dry white wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.17 |
| 1/2 c. reduced fat lowfat sour cream, room temp. |
1 tablespoon |
$2.65 per 16 ounces
|
$0.08 |
| 2 c. water |
1/4 cup |
n/a
|
|
| Total per Serving |
$7.91 |
| Total Recipe |
$63.30 |
Suggestions?