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

of a pound of fat bacon[44] cut into dice, peel and slice two good-sized onions, or three small ones, and put both into a stewpan, with one ounce of dripping; fry them gently until lightly brown, then add two ounces of turnips, two ounces of carrots, and one ounce of leeks, and one ounce of celery; cut them thin and slanting (but, as I have before observed, any kind of vegetable will answer the purpose, if the same proportion is used); fry for ten minutes, and fill up with seven quarts of water, and, when boiling, add a pound and a quarter of split peas, and let them simmer for two or three hours, until reduced to a pulp, which depends on the quality of the pea; then add two ounces of salt, half an ounce of sugar, quarter of an ounce of mint, mix one half pound of flour in twelve ounces of water, to a thin batter, pour into the soup, stir it well, boil one quarter of an hour, and serve. NO. 5.--MEAGRE PEA SOUP. This is the same as the former, with the exception that the bacon and dripping are omitted, and oil or butter used in their stead. Buttermilk could with advantage be used; in which case, add three ounces of salt. Although this food is entirely deprived of animal substance, yet the farinaceous ingredients will act generously on the digestive organs, particularly to a stomach which has suffered from want of food. NO. 6.--THE FISHERMAN’S FOOD FOR THE COAST. Four pounds of fish 4 Three ounces of salt } One half-ounce of sugar } 0¼ One quarter-ounce of pepper } Bay-leaf, thyme 0½ Two pounds of oatmeal 4 -- 8¾ Cut four pounds of fresh fish of any kind in large pieces; put it in your pan, with three ounces of salt, half an ounce of sugar, a little pepper, two bay leaves, a little thyme, one quart of water, and let it stew gently; mix two pounds of oatmeal with seven quarts of lukewarm water, and pour it over the fish; stir it