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

half ounce of sugar, and fry until a thick glaze is produced; then add one quart of cold water and half a pound of flour; then add two ounces of dillisk, well washed and chopped fine; a little mixed spice and pepper. Boil three-quarters of an hour, and serve. NO. 17.--CHEAP OYSTER PORRIDGE. On many parts of the coast oysters can be had for three shillings per thousand; they can be made, without much trouble, into a nourishing and palatable food, by putting two dozen into an earthen pan, with the liquor from them, and add three spoonfuls of flour; place it on the fire, stirring them round; add a little salt and pepper and they are done. This can be added to the porridge made of the Indian corn and rice, or in the other receipts, where fish is used; a little lard is an improvement; also a bay-leaf, mint, and an onion sliced. Mussels and cockles can be used in the same way in proportion of two dozen to the quart. NO. 18.--CABBAGE STIRABOUT. Well wash two pounds of cabbage, take out the stalks, and cut it slanting in slices; put into a stewpan with a quarter of a pound of dripping, lard, or butter; half ounce of salt, quarter ounce of pepper, one ounce of sugar, put it on the fire for ten minutes, stir it well, then cover it with water and stew for twenty minutes, and mix it with stirabout, previously made of Indian corn meal. Young nettles done in this way are exceedingly wholesome, and any kind of green vegetables can be cooked in this manner. NO. 19.--CONGER EELS. Put a slice of about two pounds weight into a saucepan, or earthen pot, with two onions sliced thin; a small quantity of dillisk, well washed and chopped fine, quarter ounce of salt, and a little pepper, add two quarts of water, and stew for one hour; ten minutes before using take out the fish and thicken with a little flour, previously mixed with some water; boil ten minutes, pour it over the fish, and