Griddle Broiled Bacon
Recipe No. 256 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 · Pork
Recipe No. 256 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.
Directions
- Remove rind from slabs of bacon, cutting away as little fat as possible. Slice bacon about eight slices to the inch. Broil slowly on griddle until crisp but not brittle, turning frequently.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 256, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.