Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

the meat in till serving, as it will take longer than mutton. The pieces are not to be above 4 or 5lbs. weight; and for a change, half rice may be introduced; the addition of 2lbs. more will make it thicker and more nutritive; ¼lb. of curry powder will make an excellent change also. To vary the same, half a pint of burnt sugar water may be added--it will give the soup a very rich brown colour. (Vide Receipt No. 32.) NO. 3.--BEEF TEA. RECEIPT FOR SIX PINTS. Cut 3lbs. of beef into pieces the size of walnuts, and chop up the bones, if any; put it into a convenient-sized kettle, with ½lb. of mixed vegetables, such as onions, leeks, celery, turnips, carrots (or one or two of these, if all are not to be obtained), 1oz. of salt, a little pepper, 1 teaspoonful of sugar, 2oz. of butter, half a pint of water. Set it on a sharp fire for ten minutes or a quarter of an hour, stirring now and then with a spoon, till it forms a rather thick gravy at bottom, but not brown: then add 7 pints of hot or cold water, but hot is preferable; when boiling, let it simmer gently for an hour; skim off all the fat, strain it through a sieve, and serve. NO. 3A.--ESSENCE OF BEEF TEA. For camp hospitals.--“Quarter pound tin case of essence.” If in winter set it near the fire to melt; pour the contents in a stew-pan and twelve times the case full of water over it, hot or cold; add to it two or three slices of onion, a sprig or two of parsley, a leaf or two of celery, if handy, two teaspoonfuls of salt, one of sugar; pass through a colander and serve. If required stronger, eight cases of water will suffice, decreasing the seasoning in proportion. In case you have no vegetables, sugar, or pepper, salt alone will do, but the broth will not be so succulent. NO. 4.--THICK BEEF TEA. Dissolve a good teaspoonful of arrowroot in a gill of water,