Recipes

Meat Curry (Beef, Lamb, Pork, or Ham)

Recipe No. 304 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 · Beef · Meat · Pork

Serves 100 servings, 1 pound (two cups) each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 304 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

  • Rice, uncooked — 12 pounds (6 No. 56 dippers)
  • Salt — 4 ounces (8 mess kit spoons)
  • Water, boiling — 6 gallons (24 No. 56 dippers)
  • Flour, sifted — 2 pounds (2 No. 56 dippers)
  • Fat — 4 pounds (2 No. 56 dippers)
  • Milk, evaporated — 16—14½-ounce cans
  • Water (for milk) — 2 gallons (8 No. 56 dippers)
  • Salt — 6 ounces (¼ mess kit cup)
  • Pepper, red — as needed
  • Curry powder — 6 ounces (12 mess kit spoons)
  • Cinnamon — as needed
  • Cloves, ground — as needed
  • Nutmeg — as needed
  • Allspice — as needed
  • Onions, chopped — 3½ pounds (3½ No. 56 dippers)
  • Apples, sliced — 6 pounds (3 No. 56 dippers)
  • Meat, cooked, diced — 23 pounds

Directions

Key ingredients

Cinnamon · Evaporated Milk

  1. Wash rice thoroughly. Add to rapidly boiling salted water; boil 15 to 20 minutes or until tender. Drain well.
  2. Mix flour and ½ melted fat; stir until smooth.
  3. Mix milk and water; heat. Add to flour mixture. Heat to boiling point; boil 3 minutes, stirring constantly.
  4. Mix remaining fat, salt, pepper, curry powder, cinnamon, cloves, nutmeg, and allspice together.
  5. Add onions, apples, and meat. Cover and heat to boiling point; reduce heat and simmer slowly 30 to 45 minutes. Add to hot white sauce.
  6. Reheat rice; serve curried meat around or over rice.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Rice, uncooked — 15⅓ oz Salt — about 2 tsp Water, boiling — 2 qt Flour, sifted — 2½ oz Fat — 5 oz Milk, evaporated — 1¼ can(s) (14½ oz) Water (for milk) — 2½ cups Salt — ½ oz Pepper, red — to taste Curry powder — ½ oz Cinnamon — to taste Cloves, ground — to taste Nutmeg — to taste Allspice — to taste Onions, chopped — 4½ oz Apples, sliced — 7⅔ oz Meat, cooked, diced — 1 lb 13½ oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 304, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.