IHoth and soxtp in camp cookery have their uses. But
military writers on cookery still maintain, though without
discussion, the fallacy of the usefulness of bones in the pro-
duction of broth for soup. They say that brolh is to be
prepared from the hones and all other materials which are
pared off the meat in its preparation for cooking. Such a
process must of course yield a very variable broth, whi9h,
42
658
n-lE SPIRIT OF COOKERY
however, in any case, can derive qualities essential to broth
only from any meat, or actual muscular fibre, which may be
contained in the parings. We therefore advise all soldiers
who are desirous of cooking soup (while roasting or frying
their meat rations) to proceed as follows : Firstly, avoid all
and any bones, and thus never lose time or material in boil-
ing them. Secondly, put into the kettle in which you want
to make broth only meat, scraps, or slices, or hard and
tendinous fleshy parts close to the joints, such as inordinary
life are judged to be uneatable, and regularly used as gravy
beef only. Thirdly, mince such fiesh very fine, and to a
pound of it put a pint of water for strong, or more up to
two pints of water✪ Broth for Soup, for weaker, but still very good broth.
Fourthly, heat to ebullition, decant the broth to be further
developed into soup if desired, and throw the exhausted
mince away. Fifthly, never put any other materials, gristle,
tendons, or parts of internal organs, with the meat for
broth, as they are perfectly useless for the intended purpose.
Sixthly, good broth or good soup being both agreeable and
wholesome, make it directly by dissolving half an ounce of
(Proust’s) extract of meat in a pint of hot \yater, or larger
quantities in proportion. Such a pint contains the soluble
ingredients of a pound of beef free from bone, fat, and
gristle. With vegetables, cereals, leguminous seeds, or bread,
such broth will make an excellent, savoury and nutritious
sowjj, to the effect of which upon a hungry man in cold or
wet weather nothing can be superior. Seventhly, the rations
of every company should therefore include such a quantity
of extract of meat in tin boxes or stone jars as will be sufli-
cient for the production of such a quantity of soup as
experience teaches will be eaten by soldiers when they can
have it. Eighthly, such soup, with bread, can be produced
quicker than any other hot preparation of food, and with
the addition of some fat becomes an almost complete and
easily digested nutriment.
ADVANCED CAMP COOKERY
659
We will now cast a glance at a more advanced cookery for
soldiers, travellers, sportsmen, ycologists, ininers, squatters,
pastoral ranchers, and others. For all these remains abso-
lutely valid all we have said on camp cookery for soldiers in
the held. But as many of these persons have at their com-
mand greater means of transport, and a greater range of
materials, they are able to adopt somewhat more compli-
cated processes, and to enjoy better and more varied fare.
They may, e.g., carry with them a petroleum stove. There
are many varieties and sizes of stoves heated by means of
mineral oil, suitable not only for domestic, but also for camp
cookery such as is here to be considered. They are prin-
cipally American inventions, but used largely on the con-
tinent of Europe and in other parts of the world.
Page 415 · 1 recipe record on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
IHoth and soxtp in camp cookery have their uses. But military writers on cookery still maintain, though without discussion, the fallacy of the usefulness of bones in the production of broth for soup. They say that brolh is to be prepared from the hones and all other materials which are pared off the meat in its preparation for cooking. Such a process must of course yield a very variable broth, which,
however, in any case, can derive qualities essential to broth only from any meat, or actual muscular fibre, which may be contained in the parings. We therefore advise all soldiers who are desirous of cooking soup (while roasting or frying their meat rations) to proceed as follows : Firstly, avoid all and any bones, and thus never lose time or material in boiling them. Secondly, put into the kettle in which you want to make broth only meat, scraps, or slices, or hard and tendinous fleshy parts close to the joints, such as in ordinary life are judged to be uneatable, and regularly used as gravy beef only. Thirdly, mince such fiesh very fine, and to a pound of it put a pint of water for strong, or more up to two pints of water, for weaker, but still very good broth. Fourthly, heat to ebullition, decant the broth to be further developed into soup if desired, and throw the exhausted mince away. Fifthly, never put any other materials, gristle, tendons, or parts of internal organs, with the meat for broth, as they are perfectly useless for the intended purpose. Sixthly, good broth or good soup being both agreeable and wholesome, make it directly by dissolving half an ounce of (Proust’s) extract of meat in a pint of hot \yater, or larger quantities in proportion. Such a pint contains the soluble ingredients of a pound of beef free from bone, fat, and gristle. With vegetables, cereals, leguminous seeds, or bread, such broth will make an excellent, savoury and nutritious soup, to the effect of which upon a hungry man in cold or wet weather nothing can be superior. Seventhly, the rations of every company should therefore include such a quantity of extract of meat in tin boxes or stone jars as will be suflicient for the production of such a quantity of soup as experience teaches will be eaten by soldiers when they can have it. Eighthly, such soup, with bread, can be produced quicker than any other hot preparation of food, and with the addition of some fat becomes an almost complete and easily digested nutriment.
ADVANCED CAMP COOKERY
We will now cast a glance at a more advanced cookery for soldiers, travellers, sportsmen, cyclists, ininers, squatters, pastoral ranchers, and others. For all these remains absolutely valid all we have said on camp cookery for soldiers in the held. But as many of these persons have at their command greater means of transport, and a greater range of materials, they are able to adopt somewhat more complicated processes, and to enjoy better and more varied fare. They may, e.g., carry with them a petroleum stove. There are many varieties and sizes of stoves heated by means of mineral oil, suitable not only for domestic, but also for camp cookery such as is here to be considered. They are principally American inventions, but used largely on the continent of Europe and in other parts of the world.
Records on this page
Broth for Soup