Turkish Stew
Recipe No. 311 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. 311 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
- Prepare stew as in recipe for Spanish stew, rolling meat cubes in mixture of flour, salt, and cayenne pepper before cooking until brown. Add one or two cloves crushed garlic to gravy. Wash 9 pounds (4½ No. 56 dippers) rice thoroughly. Add to rapidly boiling salted water; boil 15 to 20 minutes or until tender. Drain well. Serve stew over rice.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 311, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.