Oven Cooked Bacon
Recipe No. 257 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 · Pork
Recipe No. 257 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
- Cut brown paper into pieces 3 inches wider and 4 inches longer than 50-ration baking pans. Place bacon slices, slightly overlapping, on pieces of paper. Place only enough slices on each piece of paper to fill length of baking pan, folding the extra paper over the bacon. Turn two papers of bacon into each baking pan. Cook in moderate oven (350° F.) until bacon is of the desired degree of doneness. Avoid overcooking as the crisper the bacon, the more salty it tastes. Lift bacon from hot fat and place on hot platters for serving.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 257, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.