xt7cc24qnv0v https://exploreuk.uky.edu/dips/xt7cc24qnv0v/data/mets.xml National Security Industrial Association. Navy Cook Book Task Committee United States. Navy Department. Bureau of Supplies and Accounts United States National Security Industrial Association. Navy Cook Book Task Committee United States. Navy Department. Bureau of Supplies and Accounts 1962 recipes D 212.2:R 24/977 English Navy Dept., Bureau of Supplies and Accounts [and] Headquarters, U.S. Marine Corps  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking on ships Cooking for military personnel Quantity cooking  Navy-Marine Corps Recipe Service, Soups, 1962 text image 25 cards, illustrations, 13 x 21 cm in 1 box 14 x 22 cm. Call Number: D 212.2:R 24/962 Navy-Marine Corps Recipe Service, Soups, 1962 1962 1962 2022 true xt7cc24qnv0v section xt7cc24qnv0v  

 P. SOUPS No. 0

 

Stock Soups
eel Stock
Brown Stock . . . .
Chicken Stock.
Ham Stock. . . .
Lamb Stock”
Veal Stock.

Chicken Noodle.
Chicken Rice”
Consomme.. ..
Consomme Anglaise.
Consomme Julienne“
Consomme Macedoine.
Consomme Magenta. . .

French Onion .....

Noodle ............................................ P—2(4)
Onion ............................................. P— 5
Rice . . . . . .......................................... P—2(5)
Scotch Broth ........................................ P—o
Spaghetti. . . . . ...................................... P—9(6)
Tomato Barley ....................................... P— 7
Tomato Rice ........................................ P—7(1)
Vegetable . . . ....................................... P—2(7)
Vegetable .......................................... P-— 8

 

Card
No.

Heavy Soups
Baked Bean ......................................... P—9
Chowders
Clam, Boston Style ................................. P—10
Clam, Manhattan Style ........................ .
Clam, Yankee (Using Dehydrates)

on
Corn, Meatless ................
Creamed Soups
Asparagus ........................................ P—14(2)

Onion (Dehydrated sliced onions) .................... P—1 5
Potato .......................................... P—16
Potato (Dehydrated, Granules) ....................... P—1 7
urée of Lima ean ................................ P~18
Tomato ........................................... P—1 9
Vegetable ........................................ P—QO
Minestrone ......................................... P—21
Mongole ........................................... P—26(1)
Mulligatawny ....................................... P— 22
avy Bean .......................................... P— 23
Old Fashioned Navy Bean ............................ P—23(1)
Oyster ...... . ...................................... P- 24
Oyster Stew. . . . . ................................... P—25
Pepper Pot. . ....................................... P— 20
Purée of Navy Bean .................................. P—23(2)
Scallop Stew Supreme ................................ P—25(1)
Split Pea ........................................... P—26

 

 BEEF STOCK P. SOUPS No. 1

 

YIELD: Approximately 6V2 Gallons

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

Bonesf beef or beef and 26 lb .......... . Saw bones into 6 inch, or smaller, pieces.
vea

 

Brisket or shank meat, 12 lb .......... 2% gal ......... . Place bones and all remaining ingredients in steam-jacketed
cut into 1 inch cubes kett e.
Onions, chopped ........ 4V2 cups ........ . Bring to boiling point, reduce heat and simmer 6 hours.
Celery, chopped ......... 4V2 cups ........ . Strain.
Carrots, chopped ........ b 6 cups .......... . Cover container and store stock in refrigerator until needed.
a'lt .................... I/2 cup ......... . Remove layer of hardened Fat from surface of stock before
Pepper ................. using.
Monosodium glutamate. . .
Bay leaves ..............

Water, colcl .............

 

 

 

 

 

 

 

NOTE: 1. Liquid lrom canned or cooked vegetables may be substituted for all or part of the water in Step 2.
.Add boiling water, it necessary, to keep bones and meat submerged in iqui

VARIATIONS

. BROWN STOCK. Brown the cubed meat before adding water.

. l\D/EIALhSTOCK- Follow the recipe for beef stock using veal bones and meat scraps. Soak the cubed veal in cold water approximately 40 minutes
eore eatin

. HAM STOCK. Follow the recipe lor beel stock using ham bones and scraps. Omit salt

. LAMB STOCK: Use 25 lb oi lamb bones and scraps

 

 SOUP STOCK VARIATIONS P. SOUPS No. 2

 

YIELD: 6% Gallons or 100 Portions EACH PORTION: 1 Cup

 

1
2
3
4.
5
6
7
8
9

. BARLEY SOUP: Add 3 lb of barley to 6V2 gaI boiling stock. Simmer, stirring frequently, approximately 20 minutes or until barley is tender.
. BEEF SOUP. Add 6 lb browned ground beef, 10 oz chopped celery

10 oz chopped carrots, 6 oz chopped onions, 1 lb fresh frozen peas, and 1 lb
rice tob al of boiling stock. Simmer, stirring frequently, approximately 20 minutes or until vegetables and rice are ten er.

. JULIEN E SOUP: Add 2V2 lb carrots, 2V2 Ib green beans, and 1V: lb celery, cut into long thin strips, with 8 Oz chopped onions and 4 tbsp celery

salt to 6V2 gal of boiling stock. Simmer approximately 20 minutes or until vegetables are tender
NOdOD DLE S;OUP Add 1 lb noodles, A. P, to 6V2 gal boiling stock. Simmer, stirring frequently, approximately 15 minutes or until noodles are
ten er.

RICE SOUP. Add 2 lb rice, A. P, to 6V2 gal boiling stock. Simmer, stirring frequently, approximately 15 minutes or until rice is tender.

I SPAGHETTI SOUP. Add 1V2 lb spaghetti, A. P., to 6V2 gal boiling stock. Simmer, stirring frequently, approximately 15 minutes or until spaghetti

isten

. VECEETABLE SOUP. Add 4 qt cooked mixed vegetables to 6 gal of boiling stock or simmer 6 qt raw mixed vegetables In 6V2 gal boiling stock until

tender

. sCREOLE SOUP: Add Q-No. 10 can tomatoes, 1‘/2 lb chopped onions, 1 lb chopped green peppers, and 1 lb spaghetti, broken, to 5V2 gal boiling

I<.Simmer, stirring frequently, approximately 20 minutes or until spaghetti is tender.

. SCELERY SOUP: Add 6V2 Ib finely chopped celery,1 1% lb shredded carrots, and I/2 lb minced onions to 6V: gal boiling stock. Simmerapproximately

20 minutes or until vegetables are tender.

 

NOTE: 1. See Recipe Card P—1 for basic stock recipe.
2

 

Season soups to taste at the end of the cooking period.

 CONSOMME P. SOUPS No. 4

YIELD: Approximately 6% Gallons or 100 Portions EACH PORTION: 1 Cup

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

Beet, diced ............. . Cut meat into 1 inch cubes. Fry in hot, melted shortening
Shortening .............. 4 unti brovvn.

 

Water, cold ............. . Add water, salt, and veal bones. Heat to boiling tempera-

ture. Cover, reduce heat, and simmer for 1 hour.

Veal bones, cracked,
optiona

 

Shortening .............. . Melt shortening,- acid carrots, celery, onions, and turnips.
Carrots, V2 inch cubes. . . . Saute tor1O minutes.
elery, including tops, ‘
chopped
Onions, chopped ........
Turnips, diced ...........

 

Bay leaves .............. 3 leaves ........ . Combine sauteed vegetables, bay leaves, cloves, parsley,

Cloves, ground .......... 1 tbsp .......... pepper, thyme, and stock. Cover and simmer for 3 hours.

Parsley, fresh, chopped. . . 1/2 cup ......... Add hot water as needed. Do not stir.

Pepper ................. 2 tbsp .......... . Strain through double layer of cheese cloth. Skim off any
hyme ................. 2 tbsp .......... excess fat.

erve hot.

 

 

 

 

 

 

 

VARIATIONS

. CONSOMME ANGLAISE: Add 1 qt of cooked green peas and 1V2 qt of Finely diced cooked chicken meat to clear consomme.

. CONSOMME JULlENNE: Add 1 pt of cooked shredded cabbage, 3 cups of cooked iulienne carrots, 1 pt of cooked julienne turnips, 1 pt of
cooked green peas, and3 cups of cooked iulienne green beans to clear consomme.

. CONSOMME MACEDOINE: Add 3 qt of finely diced cooked vegetables to clear consomme.

. CONSOMME MAGENTA. Just before serving, add 1V2 qt of tomato juice and 1/:2 cup of Finely chopped fresh parsley to clear consomme.

 

 ONION SOUP P. SOUPS No. 5

 

YIELD: 6% Gallons or 100 Portions » EACH PORTION: 1 Cup

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

Stock, beef, clear. . . . . . . . 6V2 gaI ......... . Heat stock to boiIing temperature.

 

Shortenin .......... ... Aqt .Sauté onions in hot, melted shortening until Iightiy
Onions, t inIy sliced ..... browned.

 

Flour, hard wheat, sifted” . Blend in Hour, salt, and pepper. Stir into hot stock and
Salt ' . . simmer 10 minutes.

 

 

 

 

 

 

 

NOTE: Dehydrated inced onions may be substituted tor the fresh item in Step 9. Reconstitute 2% lb dehydrated onions in 2% gal of warm water for
30 minutes. Drain Proceed as directed In tep

VARIATION
1. FRENCH ONION SOUP: Add 1/4 cup Worcestershire sauce in Step 3. When serving, pIace Parmesan Croutons (Recipe Card C-38(1)) in each soup

bowI then pour soup over croutons.

 

 SCOTCH BROTH

P. SOUPS No. 6

 

YIELD: 6V4 Gallons or 100 Portions

EACH PORTION: 1 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Barley, pearl ............
Water, cold .............

%qt ...........

. Soak barley in water for 3 to 4 hours.

 

Lamb bones with some
meat

Water, cold .............

. Crack bones; add water and bring to a boiling temperature.

Reduce heat, cover, and simmer for 3 hours. Skim Frequently.

. Remove bones and meat; chop meat Finely.

 

Shortening ..............
Carrots, finely chopped. . .
Celery, finel chopped. . .
Onions, finely chopped. ..

. Melt shortening; saute carrots, celery, onions, and meat for

15 mrnutes.

 

Salt ....................
Pepper .............. . . .

 

. Combine salt, pepper, soaked barley, barley water, sauteed

vegetables, an am stock. Simmer 45 minutes longer.
I