Recipes

Simmered Meat with Horseradish Sauce or Sauerkraut

Recipe No. 261 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

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

Recipe No. 261 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. Serve simmered meat with horseradish sauce (recipe No. 477) or sauerkraut. Combine 15 pounds sauerkraut, 2 quarts (two No. 56 dippers) vinegar and ½ pound (½ mess kit cup) brown sugar; add to meat 15 minutes before it has finished cooking.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 261, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.