As
early as 1794, Congress provided for
the daily subsistence of Navymen.
Called the Navy Ration Law, this was
the bill of fare, as prescribed by the
government at the time:
Sunday -- 1 lb bread, 1-1/2 lb beef,
1/2 pt rice
Monday -- 1 lb bread, 1 lb pork, 1/2 pt
peas, 4 oz cheese
Tuesday -- 1 lb bread, 1-1/2 lb beef, 1
lb potatoes or turnips and pudding
Wednesday -- 1 lb bread, 2 oz butter
or, in lieu thereof, 6 oz molasses, 4
oz cheese and 1/2 pt rice
Thursday -- 1 lb bread, 1 lb pork, 1/2
pint peas, 1/2 pt peas or beans
Friday -- 1 lb bread, 1 lb salt fish, 2
oz butter or 1 gill oil and 1 lb
potatoes
Saturday -- 1 lb bread, 1 lb pork, 1/2
pint peas or beans, 4 oz cheese
Here
are two recipes we devised -- and
modernized -- using some of the basic
ingredients in the rations, which
should have you eating much better than
those brave seamen of yore. Thanks to
the US Navy Seabees for their
inspiration for these recipes! We'll
focus more on military-inspired cooking
in coming months.
Beef & Rice Casserole uses Sunday's
basic ingredients and adds a little duo
of soups to round out the flavor. Serve
the casserole with a hot crusty loaf of
bread or some croissants.
Beef
and Rice Casserole
3
oz ground beef;
1/4 c water
1 tb onion; chopped
1/2 c uncooked rice
1 tb celery; chopped
1/4 c condensed cream of mushroom
soup
3/4 c condensed chicken gumbo soup
Combine
ground beef, onion, and celery with a
small amount of water in a saucepan.
Boil until all moisture is absorbed.
Mix beef mixture, rice, andmushroom
soup; pour into a small greased
casserole dish. Add salt and pepper.
Bake at 350F for 25 minutes. Serves
one.
This recipe for Pork Cutlet
Sandwich with a side of Pinto
Beans & Cheese uses most of the
rationed ingredients from the sailors'
Saturday menu. You will agree that it
smacks more of filling diner-like fare
than high-seas food.
4 slices pork sirloin - 1/2 - 3/4 lb.
each (about 1 inch thick)
1 egg - beaten
2 cups bread crumbs
1 cup flour
Peanut or canola oil for deep
frying
Spicy mustard
Tenderize
the meat and flatten to about 1/2 inch
thick. Season the pork with salt and
pepper. Coat the meat with flour and
shake off the excess. Dip the meat into
the egg, then the bread crumbs on a
platter. Chill the meat in the freezer
for 20 minutes or in the refrigerator
for 2 hours. Deep-fry (350F) until each
side is light to medium golden brown.
Serve on toasted Kaiser Rolls with
spicy mustard and tomato slices.
For
the beans: Combine pinto beans with
White American cheese slices. Microwave
just until beans heat up and cheese
melts, about 1-2 minutes, Serve hot as
a side with the sandwich.
Footnote:
In 1794, Congress as well provided that
"there shall also be allowed one-half
pint of distilled spirits per day or,
in lieu thereof, one quart of beer per
day, to each ration." You are welcome
to omit the booze and serve iced tea
with this sandwich, instead.
