Griddle-broiled Meat Patties (Beef, Lamb or Sausage; Ham and Pork Combined with Other Meat)

Recipe No. 278 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 — 45 pounds
• or — as needed
• Meat, ground — 31 pounds
• Bread crumbs, soft — 7 pounds
• Onions, chopped — 5 pounds (5 No. 56 dippers)
• Salt — 5 ounces (10 mess kit spoons)
• Pepper — ¼ ounce (1 mess kit spoon)
• Water or stock — 3 quarts (3 No. 56 dippers)
• or — as needed
• Milk, evaporated — 3—14½-ounce cans
• Water (for milk) — 1½ quarts (1½ No. 56 dippers)

Directions

Key ingredients

Evaporated Milk

1. Cut meat into cubes; grind.
2. Mix all ingredients together lightly but thoroughly.
3. Shape into patties 1 inch thick weighing 3 to 3½ ounces each.
4. Griddle-broil about 12 minutes or until the desired degree of doneness is reached, turning frequently to insure even cooking.
5. Serve at once.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Meat, carcass — 3 lb 9⅔ oz or — to taste Meat, ground — 2 lb 7⅔ oz Bread crumbs, soft — 9 oz Onions, chopped — 6⅓ oz Salt — ⅓ oz Pepper — a pinch Water or stock — 15⅓ tbsp or — to taste Milk, evaporated — ½ can (14½ oz) Water (for milk) — 7⅔ tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 278, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.