766. Stewed Salt Beef And Pork (A La Omar Pasha)

Put into a canteen saucepan about two pounds of well soaked beef, cut in eight pieces; half-a-pound of salt pork, divided in two, and also soaked; half pound of rice, or six tablespoonsful; quarter of a pound of onions, or four middle-sized ones, peeled and sliced; two ounces of brown sugar, or one large table-spoonful; a quarter of an ounce of pepper, and five pints of water; simmer gently for three hours, remove the fat from the top and serve.

707. Mutton Soup

Put the rations of six into a pan (half a pound of mutton will make a pint of good family soup), six pounds of mutton, cut in four or six pieces; three quarters of a pound of mixed vegetables, or, three ounces of preserved, as compressed vegetables are daily given to the troops; three tea-spoonsful and a half of salt; one teaspoonful of sugar, and half a tea-spoonful of pepper, if handy; six ounces of barlev or rice, or five table-spoonsful of either; eight pints of water; let it simmer gently for three hours and a half, remove the fat, and serve. Bread and biscuit may be added in small quantities.

768. Plain Pea Soup

Put in a pan 6 pounds of pork, well soaked and cut into eight pieces; pour six quarts of water over; one pound of split peas; one tea-spoonful of sugar; half a tea-spoonful of pepper; four ounces of fresh vegetables, or two ounces of preserved, if bandy; let it boil gently for two hours, or until the peas are tender, When the pork is rather fat, as is generally the case, wash it only; a quarter of a pound of broken biscuit may be used for the soup. Salt beet, when rather fat and soaked, may be used for pea soup.

769. French Beef Soup, Or Pot Au Feu (Camp Fashion)

Put in the kettle six pounds of beef, cut into two or three pieces, bone included; one pound of mixed green vegetables, or half a pound of preserved, in cakes; four teaspoonsful of salt; if handy, one teaspoonful of pepper, one of sugar, and three cloves; and eight pints of water. Let it boil gently three hours; remove some of the fat, and serve. The addition of a pound and a half of bread, cut into slices, or one pound of broken biscuits, well soaked, will make a very nutritious soup. Skimming is not required.

(The three above receipts are applicable to hospitals.)

770. How To Stew Fresh Beef, Pork, Mutton, And Yeal

Cut or chop two pounds of fresh beef into ten or twelve pieces; put these into a saucepan with one and a half teaspoons-ful of salt, one teaspoonful of sugar, half a teaspoonful of pepper, two middle-sized onions sliced, half a pint of water. Set on the fire for ten minutes until forming a thick gravy. Add a good tablespoonful of flour, stir on the fire a few minutes; add a quart and a half of water; let the whole simmer until the meat is tender. Beef will take from two hours and a half to three hours; mutton and pork, about two hours; veal, one hour and a quarer to one hour and a half; onions, ugar, and pepper, if not to be had, must be omitted; it will even then make a good dish; half a pound of sliced potatoes, or two ounces of preserved potatoes; ration vegetables may be added, also a small dumpling.

771. Plain Boiled Beef

For six rations, put in a canteen saucepan six pounds of well-soaked beef, cut in two with three quarts of cold water; sim mer gently three hours, and serve About a pound of either carrots, turnips parsnips, greens or cabbages, or dump lings may be boiled with it.

772. Cossack's Plum Pudding

Put into a basin one pound of flour, three-quarters of a pound of raisins (stoned if time be allowed), three-quarters of a pound of the fat of salt pork (well washed, cut into small dies, or chopped), two tablespoonfuls of sugar or treacle, and half a pint of water; mix all to-gether; put into a cloth tied tightly; boil for four hours, and serve. If time will not admit, boil only two hours, though four are preferable. How to spoil the above: - Add anything to it!