Manual of army catering services, 1945. Pt. 2, Recipes / War Office.

Date:
1945
Catalogue details

Licence: Public Domain Mark

Credit: Manual of army catering services, 1945. Pt. 2, Recipes / War Office. Source: Wellcome Collection.

    245/300 (page 233)
    When required for cooking, remove the lid at the wide end with an opener (not with a knife). Punch two holes in the bottom of the tin and remove the contenis. Remember that when using tinned meat for stews, make the sauce first and cook all raw ingredients before adding to the tinned meat. It is only necessary to warm the meat thoroughly. Lengthy stewing will result in shredded meat which is unappetizing and unrecognizable. ~ Care should be taken that “‘ blown ”’ tins or heavily rusted tins of preserved meat or meat and vegetable ration are condemned. Ptomaine poisoning might result from tinned meat showing these | Signs. Store tinned meat in a cool, dry place, and use in order of | delivery. } ; The following recipes are designed to produce the type of dish which _will assure a welcome change from cold foods, and are capable of being produced in the field with field equipment and improvised cooking equipment, as well as in static cookhouses. | It should be noted that cooked preserved meat must be consumed at one meal and nor re-heated by using left-overs for some made-up dish. Se PRESERVED MEAT . Recipe No 516. Cottage pie Preserved meat (12 oz. Onions Se Bebe tdi tins) fe 5-23 tins Salt and pepper Potatoes (cooked) .. 25 lb. Stock ne 44-40 Pts. Method I. Chop the meat finely, dice the onions, and cook slowly on the back of the stove, mix well and place in dishes or camp kettle lids, season with salt and pepper, add stock and bring to the boil. 2. Mash the potatoes, cover the dishes, and bake to a golden brown in a moderate oven. 517. Corned beef stew Preserved meat (12 oz. Salt and pepper tins) Be, :., 30 tins == Stock 3 . 16-pts. Onions Ber eit hee OLD, Dripping .. Ss.nbS Ds Mixed vegetables .. 4 lb. . Method I. Chop the onions and vegetables and fry-on. 2. Cut the meat into small cubes.