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

serve--if onions or dillisk are not to be had, use half a pound of any vegetable cut fine: _halibut and similar fish_ can be cooked in the same manner. RECEIPT NO. 20. Take three dozen of mussels, wash them, and place them in a stewing pan over the fire for five minutes, so that the shell is open; take them off, and remove the upper shell: sometimes a small crab will be found in them, which remove, as they are rather unwholesome; replace them, with their liquor and bottom shell, in the pan, add a spoonful of flour, mixed with some butter or lard, and a spoonful of chopped parsley; stir it in, and stew for five minutes, and serve. For a large quantity have ready the large boiler, put therein four pounds of lard or butter, and four pounds of sliced onions, and fry for five minutes; have ready two pails full of mussels with their liquor out of their shell, which put in the boiler, with one pound of salt, two ounces of pepper, two ounces of sugar, and two pounds of chopped parsley; have ready two pounds of flour, mixed with water, to the consistence of good cream, and put it into the boiler; boil for ten to fifteen minutes, stir it gently with a wooden spatula, and serve; if not required meagre, use instead of the flour and water the same quantity of boiling stock, from the bones of meat, or from cow-heel, well stewed, parts of which, cut small, can be added: any flavour of herbs may be given, if liked. NO. 21.--THE POOR MAN’S POTATO PIE. Wash and peel six pounds of good potatoes, cut in slices, take one pound of fat mutton or beef cut into small dice, mix the whole with pepper and salt, cover with 51 paste, and bake one hour and half, and serve. In all the foregoing receipts, a greater quantity of meat may be used by those who can afford it, as I am a great advocate that every trade should flourish and that wealth should support luxury.