Creole Sauce with Bacon or Salt Pork
Recipe No. 503 from the U.S. Army's WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Pork · Sauces
Recipe No. 503 from the U.S. Army’s WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Cut bacon or salt pork into ½ inch pieces; fry until crisp. Add fried bacon to recipe for creole or Spanish sauce. Bacon fat may be used for the fat in the sauce.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 503, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.