Meat Pie with Biscuit, Potato, or Pie Crust
Recipe No. 307 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 · Pie
Recipe No. 307 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
- Prepare recipe for stew, reducing cooking time to 2 hours. In ham pie omit salt and simmer meat without first cooking until brown. Place stew in baking pans; cover with biscuit crust (recipe No. 26), pie crust (recipe No. 393) or mashed potatoes (recipe No. 624). Mashed sweet potatoes (recipe No. 634) may be used for ham pie. Bake in hot oven (425° F.) until brown.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 307, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.