Salmon Sauce

Recipe No. 509 from the U.S. Army’s WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Fat, melted — 2 pounds (1 No. 56 dipper)
• Flour, sifted — 1 pound (1 No. 56 dipper)
• Salt — 4 ounces (8 mess kit spoons)
• Pepper — ¼ ounce (1 mess kit spoon)
• Juice from salmon — as needed
• Water — as needed
• Milk, evaporated — 8 — 14½ ounce cans
• Catsup — 1 quart (1 No. 56 dipper)

Directions

Key ingredients

Evaporated Milk

1. Mix melted fat, flour, salt and pepper together; stir until smooth.
2. Place over low heat and cook about 10 minutes or until brown, stirring constantly.
3. Add enough water to salmon juice to make 1 gallon (4 No. 56 dippers) of liquid.
4. Mix milk and liquid together; heat to boiling point.
5. Add hot liquid to flour mixture. Heat to boiling point; boil 2 to 3 minutes or until thick, stirring constantly.
6. Add catsup; mix well.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Fat, melted — 2½ oz Flour, sifted — 1¼ oz Salt — about 2 tsp Pepper — a pinch Juice from salmon — to taste Water — to taste Milk, evaporated — ⅔ can(s) (14½ oz) Catsup — 5 tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 509, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.