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

those cases where they have been accustomed to have them, they must be reduced by degrees until their taste is brought round to that point most conducive to health. NO. 1.--FOR TWO GALLONS. Two ounces of dripping 0½ Quarter of a pound of solid meat, at 4d. per lb. (cut into dice one inch square) 1 Quarter pound of onions, sliced thin Quarter pound of turnips; the peel will do, or one whole one cut into small dice 1 Two ounces of leeks; the green tops will do, sliced thin Three ounces of celery Three quarters of a pound of common flour 1 Half a pound of pure barley, or one pound of Scotch 1½ Three ounces of salt } Quarter of an ounce of brown sugar } 0¼ Fuel 0¾ Two gallons of water 0 -- 6 I first put two ounces of dripping into a saucepan (capable of holding two gallons of water), with a quarter of a pound of leg of beef without bones,[40] cut into square pieces of about an inch; and two middling-sized onions, peeled and sliced; I then set the saucepan over a coal fire, and stirred the contents round for a few minutes with a wooden (or iron) spoon until fried lightly brown. I had then ready washed the peeling of two turnips, fifteen green leaves or tops of celery, and the green part of two leeks; (the whole of which, I must observe, are always thrown away.) Having cut the above vegetables into small pieces, I threw them into the saucepan with the other ingredients, stirring them occasionally over the fire for another ten minutes; then added one quart of cold water, and three quarters of a pound of common flour, and half a pound of pearl barley, mixing all well together; I then added seven quarts of hot water, seasoned with three ounces of salt, and a quarter of an ounce of brown sugar, stirred occasionally until boiling, and allowed it to simmer very gently for three hours; at the end of which time I found the barley perfectly tender. The