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

water. NO. 10.--FRENCH BEEF SOUP, OR POT-AU-FEU, CAMP FASHION. FOR THE ORDINARY CANTEEN-PAN. Put in the canteen saucepan 6lbs. of beef, cut in two or three pieces, bones included, ¾lb. of plain mixed vegetables, as onions, carrots, turnips, celery, leeks, or such of these as can be obtained, or 3oz. of preserved in cakes, as now given to the troops; 3 teaspoonfuls of salt, 1 ditto of pepper, 1 ditto of sugar, if handy; 8 pints of water, let it boil gently three hours, remove some of the fat, and serve. The addition of 1½lb. of bread cut into slices or 1lb. of broken biscuits, well soaked, in the broth, will make a very nutritious soup; skimming is not required. NO. 11.--SEMI-FRYING, CAMP FASHION, CHOPS, STEAKS, AND ALL KINDS MEAT OF. If it is difficult to broil to perfection, it is considerably more so to cook meat of any kind in a frying-pan. Place your pan on the fire for a minute or so, wipe it very clean; when the pan is very hot, add in it either fat or butter, but the fat from salt and ration meat is preferable; the fat will immediately get very hot; then add the meat you are going to cook, turn it several times to have it equally done; season to each pound a small teaspoonful of salt, quarter that of pepper, and serve. Any sauce or maître d’hôtel butter may be added. A few fried onions in the remaining fat, with the addition of a little flour to the onion, a quarter of a pint of water, two tablespoonfuls of vinegar, a few chopped pickles or piccalilly, will be very relishing. NO. 11A.--TEA FOR EIGHTY MEN, Which often constitutes a whole Company. One boiler will, with ease, make tea for eighty men, allowing a pint each man. Put forty quarts of water to boil, place the rations of tea in a fine net, very loose, or in a large perforated ball; give one minute to boil, take out the fire, if too much, shut down the cover; in ten minutes it is