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

put about sixty rations, and when in pulp, add half a pound of flour or arrowroot. EASY AND EXCELLENT WAY OF COOKING IN EARTHEN PANS. A very favourite and plain dish amongst the convalescent and orderlies at Scutari was the following:-- Soyer’s Baking Stewing Pan, the drawing of which I extract from my “Shilling Cookery.” The simplicity of the process, and the economical system of cooking which may be produced in it, induced me to introduce it here. Each pan is capable of cooking for fifteen men, and no matter how hard may be the meat, or small the cutting, or poor the quality,--while fresh it would always make an excellent dish. Proceed as follows:--Cut any part of either beef (cheek or tail), veal, mutton, or pork, in fact any hard part of the animal, in 4oz. slices; have ready for each 4 or 5 onions and 4 or 5 pounds of potatoes cut in slices; put a layer of potatoes at the bottom of the pan, then a layer of meat, season to each pound 1 teaspoonful of salt, quarter 1 of pepper, and some onion you have already minced; then lay in layers of meat and potatoes alternately till full; put in 2 pints of water, lay on the lid, close the bar, lock the pot, bake two hours, and serve. [Illustration: SOYER’S BAKING STEWING PAN.] Remove some of the fat from the top, if too much; a few dumplings, as No. 21, in it will also be found excellent. By adding over each layer a little flour it makes a thick rich sauce. Half fresh meat and salt ditto will also be found excellent. The price of these pans is moderate, and they last a long time--manufacturers, Messrs. Deane and Dray.[36] SERIES OF SMALL RECEIPTS FOR A SQUAD, OUTPOST, OR PICKET OF MEN, Which may be increased in proportion of companies. CAMP RECEIPTS FOR THE ARMY IN THE EAST. (_From the Times of the 22nd January, 1855._)[37] _No. 15. Camp Soup._--Put half a pound of salt pork in a saucepan, two ounces of rice, two pints and