Simmered Bacon or Ham Hocks with Vegetables
Recipe No. 259 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. 259 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
- Reduce bacon to 20 pounds or use 50 pounds ham hocks. Cover with water. Heat to boiling point; reduce heat and simmer approximately 1 hour. Add 12 pounds small, whole onions, 12 pounds potatoes cut in half, 8 pounds whole carrots. Continue simmering 30 minutes. Add 15 pounds cabbage cut in wedges. Simmer until cabbage is tender.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 259, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.