Meat a la King
Recipe No. 301 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. 301 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
- Add 2 to 4 pounds (two to four No. 56 dippers) diced celery, 1 to 2 pounds (one to two No. 56 dippers) finely chopped green peppers and 24 hard-cooked eggs to recipe for diced meat in gravy. Cook celery with onions. Add eggs and peppers to the meat.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 301, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.