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

be swollen to the full size of rice, and separate. In the other stove put fat and onions the same quantity with the same seasoning; cut the flesh of the mutton, veal, pork, or beef from the bone, cut in dice of about 2oz. each, put in the pan with the fat and onions, set it going with a very sharp fire, having put in 2 quarts of water: steam gently, stirring occasionally for about half an hour, till forming rather a rich thick gravy. When both the rice and meat are done, take half the rice and mix with the meat, and then the remainder of the meat and rice, and serve. Save the bones for soup for the following day. Salt pork or beef, well soaked, may be used--omitting the salt. Any kind of vegetables may be frizzled with the onions. NO. 9.--BAKING AND ROASTING WITH THE FIELD STOVE. By the removal of the caldron, and the application of a false bottom put over the fire, bread bakes extremely well in the oven, as well as meat, potatoes, puddings, &c. Bread might be baked in oven at every available opportunity, at a trifling cost of fuel. The last experiment I made with one was a piece of beef weighing about 25lbs., a large Yorkshire pudding, and about 10lbs. of potatoes, the whole doing at considerably under one pennyworth of fuel, being a mixture of coal and coke; the whole was done to perfection, and of a nice brown colour. Any kind of meat would, of course, roast the same. _Baking in fixed Oven._--In barracks, or large institutions, where an oven is handy, I would recommend that a long iron trough be made, four feet in length, with a two-story movable grating in it, the meat on the top of the upper one giving a nice elevation to get the heat from the roof, and the potatoes on the grating under, and a Yorkshire pudding, at the bottom. Four or five pieces of meat may be done on one trough. If no pudding is made, add a quart more