Recipes

Salisbury Steak (Beef or Lamb)

Recipe No. 275 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

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 275 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

  1. Prepare meatburgers as in recipe for baked meatburgers. Shape into 50 patties 1 inch thick, each weighing 6 to 7 ounces. Broil on griddle about 12 minutes
  2. or until the desired degree of doneness is reached, turning frequently to insure even cooking. Serve with hot creole sauce (recipe No. 501).

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 275, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.