Birds (Beef, Pork or Veal)
Recipe No. 249 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Beef · Meat · Pork
Recipe No. 249 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Reduce meat in recipe for braised steaks, chops and cutlets to 50 pounds carcass or 35 pounds boneless; cut into slices ½ inch thick, weighing about 3 ounces each. Prepare bread stuffing (recipe No. 365). Spread small amount of stuffing on each piece of meat; roll and fasten with a toothpick. Mix 4 ounces (eight mess kit spoons) salt, ¼ ounce (two mess kit spoons) pepper and 2 pounds (two No. 56 dippers) sifted flour together. Dip rolled meat in flour mixture. Cook as for braised meats using brown gravy (recipe No. 511) or tomato sauce (recipe No. 508) instead of water.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 249, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.