Recipes

Yankee Pot-roast

Recipe No. 241 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. 241 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 parsley, bay leaves, thyme, tomatoes, carrots, onions, and garlic to the vinegar mixture in recipe for spiced pot-roasts before cooking the meat.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 241, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.