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 U.S. 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, and mushroom soup; pour into a small greased casserole dish. Add salt and pepper. Bake at 350 F for 25 minutes.  Serves one.

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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 colonial 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
Rolls
4 tomato slices

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 a tomato slice.

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.