Recipes

Tongue a la Maryland

Recipe No. 359 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. 359 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. Add spices, bay leaves, and one No. 10 can cherries to recipe for simmered tongue. Heat and thicken sauce if desired. Serve sauce over hot sliced tongue.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 359, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.