Recipes

Braised Steaks, Chops, and Cutlets

Recipe No. 244 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 · Meat

Serves 100 servings, two pieces of meat per serving, 3½ ounces each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 244 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.

Ingredients

  • Meat, carcass — 60 pounds
  • or — as needed
  • Meat, boneless — 42 pounds
  • Flour, sifted — 2 pounds (2 No. 56 dippers)
  • Salt — 7 ounces (1/5 No. 56 dipper)
  • Pepper — ½ ounce (2 mess kit spoons)
  • Fat — 2 pounds (1 No. 56 dipper)
  • Water — as needed

Directions

  1. Slice meat into steaks, chops, or cutlets ½ to ¾ inch thick. Cut into pieces about 3 by 5 inches.
  2. Mix flour, salt, and pepper; roll meat in mixture.
  3. Cook meat in fat until brown. Turn occasionally. Stack chops on end in baking pans, bone side down.
  4. Add small amount of water to cover bottom of pans; cover tightly and bake in slow oven (300° F.) about 1½ hours or until tender.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Meat, carcass — 4 lb 12¾ oz or — to taste Meat, boneless — 3 lb 5¾ oz Flour, sifted — 2½ oz Salt — ½ oz Pepper — a pinch Fat — 2½ oz Water — to taste

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 244, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.