Note 1. MS (Mess
Management Specialist) Rating
Changes Name to Better Reflect Skills: "In a
move designed to better describe the rating's duties and mission",
name changed to Culinary Specialist Jan. 15, 2004 with the release of
NAVADMIN 012/04. Conversion to the new rating was automatic.
Note 2. To see a copy of the U.S. Navy
"GENERAL MESS MANUAL and COOKBOOK", CLICK
Note 3. Here are some
GENERAL MESS MANUAL
FOR USE ON BOARD
OF THE UNITED
U. S. NAVY 
PART III. - THE PREPARATION OF FOOD.
44. The dietary of the enlisted men of the Navy must necessarily be
based upon the ration provided by law. In general messes, where the
circumstances are favorable, provisions which are not a part of the
ration may at times be purchased, but articles of which there is a
supply already on board in the pay department should not be bought
unless the Government stores shall have deteriorated, in which case
they should be surveyed and a new stock obtained at the first
45. Unless there be some good reason for not doing so, the official
issuing table should be strictly adhered to, it having been arranged to
give the necessary variety.
46. The ship's galley (or that part of it used by the general mess),
together with its appurtenances, is under the charge of the commissary.
That officer should see that the galley and its utensils are properly
cared for and are ready for inspection at the appointed times. He
should himself frequently inspect this part of his department and
advise the equipment officer of any repairs or alterations needed, and
should, when occasion demands it, furnish that officer with a list of
galley utensils requiring a survey.
47. On board ship, where the facilities are necessarily restricted and
the food lacking in variety compared to that obtainable on shore, it is
of the highest importance that the very best results possible under the
circumstances should be obtained. With a liberal allowance of cooks and
bakers, and a judicious selection of the men for these rates, the Navy
ration should be so prepared as to give the enlisted men three
nourishing and palatable meals each day, and it should be the duty of
the commissary department to see that this is done.
Frequent inspections of the food by the commissary and the commissary
steward, and efficiency on the part of the cooks, alone can insure this.
NOTE. - The following recipes have been
deduced from a series of experiments made with articles of the Navy
ration. Only such as can be easily followed with the usual facilities
found on board ship are given. Where time and space will permit more
elaborate dishes may be prepared, but it is here the aim to aid
inexperienced cooks in the proper preparation of the stores supplied by
The quantities of the ingredients given in all recipes are those
required for one hundred men.
BEAN SOUP WITH SALT
Soak 5 gallons of beans in fresh water and 80
pounds of salt pork in fresh or salt water over night. Put the beans in
a copper and let them come to a boil, then add 15 pounds of the pork.
Continue boiling until the pork is tender, then remove. In a separate
copper boil the rest of the pork until tender. When bean soup is done,
season with pepper. Cut up 6 pounds of stale bread, brown it on a pan
in the oven and add to the soup, stirring it in.
( NOTE. - One gallon of the stock
from the copper in which pork is boiled may be added to the soup. )
Use 90 pounds of soup meat (as much bone as possible); let simmer for
two hours, then remove meat and add vegetables as follows: One quart of
barley, 6 pounds of carrots, 3 pounds of onions, 2 pounds of turnips
(the vegetables having been cleaned and cut in strips), and allow the
soup to boil for one hour. Season with pepper, salt, cloves, and
spices; mix flour and water to the consistency of a sirup and stir in,
while the soup is boiling, a sufficient quantity to thicken it. After
boiling for ten minutes longer the soup is ready to serve. After the
beef is removed it should be kept hot until served.
Cut up 10 pounds of salt pork in l-inch cakes
and render out in frying pan until brown. Cut 50 pounds of potatoes and
25 pounds of onions in small pieces and place them with the pork in 12
1/2- gallons of water, and allow them to boil three-quarters of an
hour. Cut 2 1/2 gallons of clams in small pieces and add them to the
above with their juice and 4 gallons of tomatoes. Season with pepper,
salt, and mace, and let the whole boil for fifteen minutes, then add 15
pounds of broken biscuits.
Large fish, such as cod, halibut, or haddock, are the only ones
suitable for use on board ship. Cut 80 pounds of fish in steaks 1/2
inch thick, wash thoroughly, and dry. Beat well 3 eggs and add 2 quarts
of water and a tablespoonful of salt, stirring together. Dip each piece
of fish into the batter thus made and then into Indian meal or cracker
dust. Place a pan of drippings, butter, or lard on the fire and let it
come to the boiling point. Fry the fish in this from eight to ten
minutes, turning after the first three minutes.
Wash 75 pounds of mutton in water to which vinegar and salt have been
added, and cut up in pieces of suitable size. Place the meat in the
copper with 10 gallons of water and allow it to boil for one hour. Cut
40 pounds of potatoes and 15 pounds of onions in quarters, 8 pounds of
turnips, and 10 pounds of carrots in slices and add to the above,
letting all cook for forty minutes. Add flour thickening, season with
pepper and salt, and add four cans of green pease free from liquid.
Allow stew to simmer for twenty minutes and serve.
Boil 60 pounds of frankfurters for 15 minutes. Wash 7 gallons of
sauerkraut in cold water and place in covered pot with 1 gallon of
water, adding 2 pounds of dried apples and 1 pound of beef dripping.
Boil for thirty minutes and season with pepper.
ROAST BEEF WITH MACARONI
Place 2 pounds of onions, chopped fine, in a pot with 1/2 pound of
dripping and brown them on the galley. Stir in 1 pound of flour and
then 2 quarts of boiling water. Add 6 pounds of tomatoes and 60 pounds
of tinned beef. Add to this 6 pounds of macaroni which has been dropped
into boiling water, well salted, and cooked until tender. Season with
pepper and salt and simmer for twenty minutes.
CORNED BEEF HASH
Chop together 40 pounds of corned beef, 30 pounds of boiled potatoes
(cold), and 10 pounds of onions. Season with pepper and salt, and bake
in the oven for twenty minutes, or until brown.
( NOTE. - This hash is improved by adding a little dripping to the top
of each panful before baking. )
Take 25 pounds of ham and 17 dozen of eggs. Cut ham in thin slices and
quarter them. Put into boiling water and simmer for five minutes. Drain
off water. Fry the ham and put aside to keep warm. Take a large bake
pan and cover the bottom with lard. Break each egg in a cup first to
ascertain if it is fresh, then fry in pan.
Boil as above 80 pounds of potatoes, take them out of the water, mash
them in a pan, adding 1 pound of butter, and salt to the taste. Boil 1
quart of milk and 1 quart of water together and stir into the potatoes.
Into pots of boiling water to which 1 pound of butter and 2 pounds of
sugar have been added stir 40 pounds of oatmeal and boil two hours,
( NOTE. - When the oats are crushed or cracked boil for twenty minutes
Sift 50 pounds of flour into a large kneading pan and add about 2
pounds of hot dripping. Break ten cakes of yeast into small pieces and
put into lukewarm water and stir until dissolved. Add this to the flour
and dripping and also add 2 1/2 gallons of fresh water and 2 1/2
gallons of salt water, luke warm, mixing all thoroughly. Dust the dough
with a thin coating of flour to prevent its crusting. Cover the pan
with a cloth and stand in a warm place from four to six hours, then
knead out well and make into loaves. Put in well-greased pans and bake
in moderate oven for forty-five minutes.