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

salt } Bay-leaf, &c. } Two onions, cut thin } 1 Half an ounce of sugar } Half a pound of vegetables, cut small } Half a pound of oatmeal 1 Pound of rice 2½ Two ounces of dripping 0½ -- 8 The bones can be sold after using for 2 -- 6 Having saved the bones of the previous day, a very good food may be made as follows:--Take six pounds of bones, which break into small pieces, and boil in ten quarts of water for four hours; having added three ounces of salt, a small bunch of thyme, bay-leaf and savory, put into a stew-pan the fat, and two onions cut thin, half a pound of vegetables, as carrots, turnips, celery, &c., cut very thin, half ounce of sugar; put it on the fire for fifteen minutes, stirring occasionally; add half a pound of oatmeal, and mix well; moisten with two gallons of the stock from the bones, add one and a quarter pound of rice, previously soaked; boil till tender, and serve. NO. 10.--RICE PANADA. One pound of rice 2 Three-quarters of an ounce of sugar } Two ounces of salt } 0½ One pound of flour 2 Half an ounce of curry powder at 6d., or a quarter of a pound of treacle 0½ -- 5 Boil a pound of rice (previously washed) in one gallon of water, for one hour; add three quarters of an ounce of sugar, two ounces of salt; mix with some cold water, to make a thin paste, one pound of flour or oatmeal, and half an ounce of curry powder; add it to the rice, and boil for twenty minutes, and serve. Should it be preferred sweet, add a quarter of a pound of treacle instead of the curry. This will make ten pounds of solid food. NO. 11.--PEAS PANADA. Quarter of a pound of fat bacon or American pork 2 Two ounces of dripping 0½ Four ounces of onions or leeks 0¼ One pound and a half of peas 3 Half an ounce of salt } Half a pound