Simmered Pork Hocks or Spareribs and Vegetables
Recipe No. 269 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. 269 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 meat to 60 pounds in recipe for simmered pork hocks or spareribs. Add 8 pounds each of sliced carrots, onions, celery, and turnips to meat allowing sufficient time for each to cook before meat is tender.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 269, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.