Diced Meat in Gravy

Recipe No. 300 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

• Onions, chopped — 1 pound (1 No. 56 dipper)
• Meat or bacon fat — 2 pounds (1 No. 56 dipper)
• Flour, sifted — 2 pounds (2 No. 56 dippers)
• Meat stock, hot — 2 gallons (8 No. 56 dippers)
• Milk, evaporated — 8—14½-ounce cans
• Water (for milk) — 1 gallon (4 No. 56 dippers)
• Salt — 2 ounces (4 mess kit spoons)
• Pepper — ¼ ounce (1 mess kit spoon)
• Meat, cooked, diced — 23 pounds
• Bread, toasted — 200 slices

Directions

Key ingredients

Bacon Grease · Evaporated Milk

1. Cook onions slowly in fat until tender. Add flour and mix well.
2. Add meat stock gradually. Heat to boiling point, stirring constantly.
3. Mix milk and water. Add milk, salt, and pepper to hot onion mixture. Heat to boiling point; boil about 3 minutes, stirring constantly. Remove from heat.
4. Add cooked meat; reheat to serving temperature.
5. Serve on toast.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Onions, chopped — 1¼ oz Meat or bacon fat — 2½ oz Flour, sifted — 2½ oz Meat stock, hot — 2½ cups Milk, evaporated — ⅔ can(s) (14½ oz) Water (for milk) — 1¼ cups Salt — about 1 tsp Pepper — a pinch Meat, cooked, diced — 1 lb 13½ oz Bread, toasted — 16 slices

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 300, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.