Recipes

Griddle-broiled Meat Patties with Barbecue Sauce or Catsup

Recipe No. 279 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

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 279 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

  1. Substitute barbecue sauce (recipe No. 500) or catsup for part or all of the water in recipe for griddle broiled meat patties.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 279, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.