Soyer's Culinary Campaign,the Late War,Cookery,Alexis Soyer,Recipe,Military Institutions,Civil Institutions
THE Author of this work begs to inform his readers that his principal object in producing his “Culinary Campaign” is to perpetuate the successful efforts made by him to improve the dieting of the Hospitals of the British army in the East, as well as the soldiers’ rations in the Camp before Sebastopol.
The literary portion the Author has dished up to the best of his ability; and if any of his readers do not relish its historical contents, he trusts that the many new and valuable receipts, applicable to the Army, Navy, Military and Civil Institutions, and the public in general, will make up in succulence for any literary deficiencies that may be found in its pages.
At the same time, the Author takes this opportunity of publicly returning his most grateful thanks to the late authorities at the seat of war for their universal courtesy, friendship, and great assistance, without which success would have been an impossibility.
NO. 1A.—HOW TO SOAK AND PLAIN-BOIL THE RATIONS OF SALT BEEF AND PORK, ON LAND OR AT SEA.
To each pound of meat allow about a pint of water. Do not have the pieces above 3 or 4 lbs. in weight. Let it soak for 7 or 8 hours, or all night if possible. Wash each piece well with your hand in order to extract as much salt as possible. It is then ready for cooking. If less time be allowed, cut the pieces smaller and proceed the same, or parboil the meat for 20 minutes in the above quantity of water, which throw off and add fresh. Meat may be soaked in sea water, but by all means boiled in fresh when possible.
I should advise, at sea, to have a perforated iron box made, large enough to contain half a ton or more of meat, which box will ascend and descend by pulleys; have also a frame made on which the box might rest when lowered overboard, the meat being placed outside the ship on a level with the water, the night before using; the water beating against the meat through the perforations will extract all the salt. Meat may be soaked in sea water, but by all means washed.
NO. 2.—SOYER’S ARMY SOUP FOR FIFTY MEN.
1. Put in the boiler 60 pints, 7½ gallons, or 5½ camp kettles of water.
2. Add to it 50lbs. of meat, either beef or mutton.
3. The rations of preserved or fresh vegetables.
4. Ten small tablespoonfuls of salt.
5. Simmer three hours, and serve.
P.S.—When rice is issued put it in when boiling.
Three pounds will be sufficient.
About eight pounds of fresh vegetables.
Or four squares from a cake of preserved ditto.
A tablespoonful of pepper, if handy.
Skim off the fat, which, when cold, is an excellent substitute for butter.
Soyer's Culinary Campaign,the Late War,Cookery,Alexis Soyer,Recipe,Military Institutions,Civil Institutions
THE Author of this work begs to inform his readers that his principal object in producing his “Culinary Campaign” is to perpetuate the successful efforts made by him to improve the dieting of the Hospitals of the British army in the East, as well as the soldiers’ rations in the Camp before Sebastopol.
The literary portion the Author has dished up to the best of his ability; and if any of his readers do not relish its historical contents, he trusts that the many new and valuable receipts, applicable to the Army, Navy, Military and Civil Institutions, and the public in general, will make up in succulence for any literary deficiencies that may be found in its pages.
At the same time, the Author takes this opportunity of publicly returning his most grateful thanks to the late authorities at the seat of war for their universal courtesy, friendship, and great assistance, without which success would have been an impossibility.
NO. 1A.—HOW TO SOAK AND PLAIN-BOIL THE RATIONS OF SALT BEEF AND PORK, ON LAND OR AT SEA.
To each pound of meat allow about a pint of water. Do not have the pieces above 3 or 4 lbs. in weight. Let it soak for 7 or 8 hours, or all night if possible. Wash each piece well with your hand in order to extract as much salt as possible. It is then ready for cooking. If less time be allowed, cut the pieces smaller and proceed the same, or parboil the meat for 20 minutes in the above quantity of water, which throw off and add fresh. Meat may be soaked in sea water, but by all means boiled in fresh when possible.
I should advise, at sea, to have a perforated iron box made, large enough to contain half a ton or more of meat, which box will ascend and descend by pulleys; have also a frame made on which the box might rest when lowered overboard, the meat being placed outside the ship on a level with the water, the night before using; the water beating against the meat through the perforations will extract all the salt. Meat may be soaked in sea water, but by all means washed.
NO. 2.—SOYER’S ARMY SOUP FOR FIFTY MEN.
1. Put in the boiler 60 pints, 7½ gallons, or 5½ camp kettles of water.
2. Add to it 50lbs. of meat, either beef or mutton.
3. The rations of preserved or fresh vegetables.
4. Ten small tablespoonfuls of salt.
5. Simmer three hours, and serve.
P.S.—When rice is issued put it in when boiling.
Three pounds will be sufficient.
About eight pounds of fresh vegetables.
Or four squares from a cake of preserved ditto.
A tablespoonful of pepper, if handy.
Skim off the fat, which, when cold, is an excellent substitute for butter.
Soyer's Culinary Campaign,the Late War,Cookery,Alexis Soyer,Recipe,Military Institutions,Civil Institutions
