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

a very good soup. The large yellow peas as used by the navy, may be introduced; it is important to have them, as they are a great improvement. When properly soaked, French haricot beans and lentils may also be used to advantage. By the addition of 5 pounds of split peas, half a pound of brown sugar, 2 tablespoonfuls of pepper, 10 onions; simmer gently till in pulp, remove the fat and serve; broken biscuit may be introduced. This will make an excellent mess. 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. _Head-Quarters, 12th May, 1856._ 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