Roast Meat (Beef, Lamb, Pork, or Veal)
Recipe No. 222 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
Recipe No. 222 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 — 42 pounds
- Salt — 10 ounces (⅓ No. 56 dipper)
- Pepper — ½ ounce (2 mess kit spoons)
Directions
- Cut meat into pieces weighing 6 to 8 pounds each.
- Rub with salt and pepper.
- Place in baking pans with fat side up. Fill pans without stacking or crowding. Place larger roasts in oven first.
- Roast, uncovered, at constant temperature in moderate oven (325° F.) approximately 3 hours for beef, 4 hours for lamb and veal and 4½ to 5 hours for pork.* Cook pork well.
- Remove roasts from pans. Allow lamb, pork, and veal roasts to stand 30 minutes before carving. Carve in thin slices across the grain and serve immediately.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Meat, carcass — 4 lb 12¾ oz or — to taste Meat, boneless — 3 lb 5¾ oz Salt — ¾ oz Pepper — a pinch
The cooking time for beef is approximately 30 minutes per pound, for lamb and veal approximately 40 to 45 minutes per pound, and for pork approximately 45 to 50 minutes per pound.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 222, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.