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

I trust will prove useful to the benevolent and the whole laborious and industrious population of the county, and produce economy in all charitable institutions, and comfort in every cottage. Almost all the productions of nature can be made available, and produce wholesome and nutritious food for man. The following is a short list, taking them in rotation, according to the quantity of nutriment they contain:--Beef, mutton, venison, pork, veal, lamb, hare, rabbits, bacon, lard, dripping, butter, oil: _of farinaceous substances_,[38] Indian corn, wheat, rice, barley, rye, buck-wheat, oats, peas, beans, lentils: of _vegetables and roots_--yams, potatoes, Jerusalem artichokes, parsnips, turnips, carrots, mangel wurzel, onions, leeks, green peas, cauliflowers, celery, kelp, Irish moss, dillisk, French beans, greens, spinach, sorrel, salads of all kinds: _of condiments_--as salt, pepper, cayenne, curry, chilies, mustard, allspice, mace, cloves, ginger, cinnamon, &c.: _of herbs_--savory, parsley, mint, thyme, marjoram, basil, bay-leaf, and all sorts, both culinary and medicinal, or their essences, all of which, when properly blended with food, add to its nourishing qualities; but the grand secret is, to obtain from the above all the nutriment they possess, which is done by following my receipts, and reducing the animal and vegetable substances to a glaze, and mixing it with the farinaceous, and thereby obtaining a palatable and agreeable food, and economizing the productions of nature to an immense extent; for, by the system at present adopted, more than fifty per cent. of the animal and vegetable productions are lost, and the nutriment from the farinaceous ingredients is rendered less, in consequence of being unpalatable. In my visits to the different charitable institutions of this city, I have been surprised at the want of knowledge manifested in making of soups. In some parishes, I found 100 pounds of meat, cut into pieces of a quarter of a pound each, put into 100 gallons of water, at twelve o’clock of one day, to be boiled until twelve o’clock the next day; by such proceedings the osmazome of the meat is lost by evaporation from the boiler, and only the gelatine and fibrine is left; the former has