Fried Steaks, Chops and Cutlets (Beef, Lamb, Pork and Veal)
Recipe No. 253 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 · Pork
Recipe No. 253 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 (beef, pork, veal) — 42 pounds
- Flour, sifted — 2 pounds (2 No. 56 dippers)
- Salt — 4 ounces (8 mess kit spoons)
- Pepper — ½ ounce (2 mess kit spoons)
- Fat — 2 pounds (1 No. 56 dipper)
Directions
- Cut meat into ½-inch steaks, chops, or cutlets, weighing about 3½ ounces each.
- Mix flour, salt, and pepper together; roll meat in mixture.
- Fry in small amount of fat until light, golden brown, turning frequently to insure even cooking. Continue cooking until tender.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Meat, carcass — 4 lb 12¾ oz or — to taste Meat, boneless (beef, pork, veal) — 3 lb 5¾ oz Flour, sifted — 2½ oz Salt — about 2 tsp Pepper — a pinch Fat — 2½ oz
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 253, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.