Braised Meatburgers
Recipe No. 271 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
Recipe No. 271 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
- Prepare meatburgers as in recipe for baked meatburgers substituting 2½ quarts (2½ No. 56 dippers) tomato juice or stock for water and reducing onions to 2½ pounds (2½ No. 56 dippers). Cook until brown on both sides in baking pans in just enough fat to prevent meat from sticking. Add a small amount of water; cover. Bake in slow oven (300° F.) about 45 minutes or until tender.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 271, 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.