Fricassee (Beef, Lamb, Pork or Veal)

Recipe No. 315 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 — 50 pounds
• or — as needed
• Meat, boneless — 35 pounds
• Salt — as needed
• Pepper — as needed
• Fat — 3 pounds (1½ No. 56 dippers)
• Beef stock or water — 1 gallon (4 No. 56 dippers)
• Onions, chopped — 5 pounds (5 No. 56 dippers)
• Celery, chopped — 3 pounds (3 No. 56 dippers)
• Carrots, diced — 3 pounds (2½ No. 56 dippers)

Directions

1. Cut meat into 2-inch pieces.
2. Sprinkle with salt and pepper; cook in fat until brown on all sides.
3. Add small amount of beef stock or water; cover and bake in moderate oven (325° F.) approximately 3 hours or until tender. Add more liquid as needed.
4. Add chopped vegetables about 45 minutes to 1 hour before meat has finished cooking.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Meat, carcass — 4 lb or — to taste Meat, boneless — 2 lb 12¾ oz Salt — to taste Pepper — to taste Fat — 3¾ oz Beef stock or water — 1¼ cups Onions, chopped — 6⅓ oz Celery, chopped — 3¾ oz Carrots, diced — 3¾ oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 315, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.