Spiced Stew
Recipe No. 312 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 · Soup
Recipe No. 312 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
- Increase meat to 50 pounds carcass or 35 pounds boneless in recipe for stew. Omit all vegetables. Add 2 quarts (two No. 56 dippers) vinegar, 2 pounds (one No. 56 dipper) brown sugar, 1 ounce (four mess kit spoons) cinnamon, 16 bay leaves, and 1 pound (¾ No. 56 dipper) sliced onions to liquid covering meat.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 312, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.