dredger, scales to weigh the flour, some patty-paus for rolls,
some small tins for the same, a haking-sheet, a half-pound
and a pound loaf- tin, and a cake-tin ; these should be kept
clean and reserved for their special purposes, and never
used for any other.
With a small cooking apparatus it is advisable to make
rolls rather than large loaves. If a roll be not eaten fresh,
but allowed to become stale, it should be dipped in milk and
put in the oven damp, when it will turn out again almost as
fresh as a new roll. In baking, be very careful that the flour
be well sifted and thoroughly dry. In a moist climate like
that of India it is advisable to dry it in the oven before
using it ; the sifting must be done with a sieve, and it is
necessary to protect the teeth of the consumer from particles
of stone and gravel.
Of soMps a great variety can be made in camp with the
aid of (Proust’s) extract of meat ; but in the absence of meat
or its extract sotqyes mairjres, or luater so^qys, can be made.
Whenever there are sheep and fowls to be had, or game can
be shot, or when tinned soyqys and preserved vegetables,
especially the ‘ Julienne ’ tablets, ai’e obtainable, an excellent
meal can be prepared. Tinned provisions, such as potatoes,
carrots, and onions, and some tins with dried herbs, are
eminently useful. Soups in tins can be freshened up by
the addition of new materials, both of meat — e.g., fowl —
and vegetables.
We have quoted from practical authors what we believe
to be good advice, hut we must oppose some statement
made in connection with the discussion of camp-soups,
namely, that valuable ‘ stock ’ could be made from cold
roast mutton hones, assisted by bacon shin, bones and trim-
mings. We advise the culinarixing campaigner to cast
hones, skin, and trimmings away, and 7iot lose time over
them. \\ e also advise him to omit the frequent additions
of brandy and several sorts of wine to all sorts of prepara-
662
THE SPIRIT OF COOKERY
tions, which some authors declare to be sine qvd nom of
their recipes.
Preserved fish should be eaten cold, after all liquid has
been drained away ; if it be desired to have it hot, it should
be warmed in a matelote, velout6, or other sauce, or grilled
quickly in oiled paper.
Tinned American or A^tstralian meat is almost always
overcooked, and on being wanned falls into fibrous masses ;
if it be intended to eat such meat, it should be served cold.
A very good part of the tin’s contents is generally the qravy,
which while cold is a jelly. If it he not eaten with the
meat it may be melted, strained off, and made into soup.
The meat, on the other hand, will thereby become rather
flat ; it may be minced, exhausted with boiling water, and
thrown away ; or the mince may be made into rissoles or
pancakes, with additions, flavours, and spices.*
Tough meat may be made easily digestible by boiling it in
water, passing it through the mincing-machine, and mixing
it with dough about to be made into bread ; the dough
digests the meat and causes it to dissolve ; the result is meat-
bread, which has been described above. A pound of flour,
as dough, will digest half a pound of prepared meat✪ Meat Bread.
Page 417 · 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
dredger, scales to weigh the flour, some patty-paus for rolls, some small tins for the same, a baking-sheet, a half-pound and a pound loaf- tin, and a cake-tin ; these should be kept clean and reserved for their special purposes, and never used for any other.
With a small cooking apparatus it is advisable to make rolls rather than large loaves. If a roll be not eaten fresh, but allowed to become stale, it should be dipped in milk and put in the oven damp, when it will turn out again almost as fresh as a new roll. In baking, be very careful that the flour be well sifted and thoroughly dry. In a moist climate like that of India it is advisable to dry it in the oven before using it ; the sifting must be done with a sieve, and it is necessary to protect the teeth of the consumer from particles of stone and gravel.
Of soups a great variety can be made in camp with the aid of (Proust’s) extract of meat ; but in the absence of meat or its extract soupes maigres, or water soups, can be made. Whenever there are sheep and fowls to be had, or game can be shot, or when tinned soups and preserved vegetables, especially the ‘ Julienne ’ tablets, are obtainable, an excellent meal can be prepared. Tinned provisions, such as potatoes, carrots, and onions, and some tins with dried herbs, are eminently useful. Soups in tins can be freshened up by the addition of new materials, both of meat — e.g., fowl — and vegetables.
We have quoted from practical authors what we believe to be good advice, hut we must oppose some statement made in connection with the discussion of camp-soups, namely, that valuable ‘ stock ’ could be made from cold roast mutton hones, assisted by bacon shin, bones and trimmings. We advise the culinarizing campaigner to cast bones, skin, and trimmings away, and not lose time over them. e also advise him to omit the frequent additions of brandy and several sorts of wine to all sorts of prepara-
tions, which some authors declare to be sine qua non of their recipes.
Preserved fish should be eaten cold, after all liquid has been drained away ; if it be desired to have it hot, it should be warmed in a matelote, velout6, or other sauce, or grilled quickly in oiled paper.
Tinned American or Australian meat is almost always overcooked, and on being wanned falls into fibrous masses ; if it be intended to eat such meat, it should be served cold. A very good part of the tin’s contents is generally the gravy, which while cold is a jelly. If it he not eaten with the meat it may be melted, strained off, and made into soup. The meat, on the other hand, will thereby become rather flat ; it may be minced, exhausted with boiling water, and thrown away ; or the mince may be made into rissoles or pancakes, with additions, flavours, and spices.*
Tough meat may be made easily digestible by boiling it in water, passing it through the mincing-machine, and mixing it with dough about to be made into bread ; the dough digests the meat and causes it to dissolve ; the result is meatbread, which has been described above. A pound of flour, as dough, will digest half a pound of prepared meat.
Records on this page
Meat Bread