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

and serve. Any savoury herb will improve the flavour. Fresh pork, veal, or mutton, may be done the same way, and half a pound of potatoes used instead of the rice, and as rations are served out for three days, the whole of the provisions may be cooked at once, as it will keep for some days this time of the year, and is easily warmed up again. N.B. For a regular canteen pan triple the quantity. NO. 20.--RECEIPTS FOR THE FRYING-PAN. Those who are fortunate enough to possess a frying-pan will find the following receipts very useful:--Cut in small dice half a pound of solid meat, keeping the bones for soup; put your pan, which should be quite clean, on the fire; when hot through, add an ounce of fat, melt it and put in the meat, season with half a teaspoonful of salt; fry for ten minutes, stirring now and then; add a teaspoonful of flour, mix all well, put in half a pint of water, let simmer for fifteen minutes, pour over a biscuit previously soaked, and serve. The addition of a little pepper and sugar, if handy, is an improvement, as is also a pinch of cayenne, curry-powder, or spice; sauces and pickles used in small quantities would be very relishing; these are articles which will keep for any length of time. As fresh meat is not easily obtained, any of the cold salt meat may be dressed as above, omitting the salt, and only requires warming; or, for a change, boil the meat plainly, or with greens, or cabbage, or dumplings, as for beef; then the next day cut what is left in small dice--say four ounces--put in a pan an ounce of fat; when very hot, pour in the following:--Mix in a basin a tablespoonful of flour, moisten with water to form the consistency of thick melted butter, then pour it in the pan, letting it remain for one or two minutes, or until set; put in the meat, shake the pan to loosen it, turn it over, let it remain a few minutes