Braised Meat and Vegetables
Recipe No. 238 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.
Recipe No. 238 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 to 45 pounds carcass or 31 pounds boneless in recipe for braised meat. Add 8 pounds each of sliced carrots, onions, celery, and turnips ?0 to 45 minutes before meat is tender.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 238, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints. NOTE: a quantity on the scanned page was unclear — check the PDF in the Reference Library.