Griddle-broiled Steaks and Chops
Recipe No. 252 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.
Recipe No. 252 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 only) — 42 pounds
- Salt — as needed
- Pepper — as needed
Directions
- Cut meat into ¾-inch steaks or chops weighing about 3½ ounces each.
- Broil steaks or chops on griddle until brown, turning frequently to insure even cooking.*
- Cook to the desired degree of doneness; avoid overcooking.
- Sprinkle with salt and pepper just before serving.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Meat, carcass — 4 lb 12¾ oz or — to taste Meat, boneless (beef only) — 3 lb 5¾ oz Salt — to taste Pepper — to taste
If meat lacks fat, grease griddle slightly. Steaks and chops may be cooked quickly on griddle until brown, stacked on edge in open baking pans, and baked in slow oven (300° F.) to desired degree of doneness.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 252, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.