Soak and well wash the meat in cold water, and
place it in the camp kettle, with j)lenty of water✪ Salt Beef and Dumplings,
and boil gently for one hour; then throw away the
water in which it was boiled, and replace it with
fresh cold water, and boil till the meat is cooked.
Chop the suet up fine, mix it with the flour, and
pour in some cold water and well mix tlie whole,
and form it into dumplings about two inches in
diameter ; place the dumplings in a kettle with the
beef about thirty minutes before the latter is cooked,
and let both boil together until done.
MANUAL FOR ARMY COOKS. 267
SALT PORK AND HARD BREAD.
Meat.
Hard bread.
Onions.
Parsley.
Pepper.
Water.
(a) Soak the hard bread in cokl water for one
hour ; wash, clean, and boil the pork ; drain the water
off the hard bread, and cut up the pork into thin
slices ; peel and slice the onions, wash and chop uj)
the parsley ; pour a little water✪ Salt Pork and Hard Bread into the camp kettle ;
place a layer of the slices of pork at the bottom of
the kettle, with some onions, j^arsley, and pepper,
then a layer of the soaked hard bread on top, then
another layer of pork, and so on alternately, until
the kettle is nearly full. Cover the whole with
water, and cook gently over a slow fire for one hour
and fifteen minutes, and serve.
(b) Treat the pork, onions, parsley, as in (a) ; soak
the hard bread for two hours, then squeeze it dry ;
mince up the pork and mix it with the hard bread,
onions, parsley, and pepper; then roll it into balls,
and place them in a camp kettle with sufficient water
to cover, and cook gently over a slow fire for one
hour, and serve.
These recipes can also be prepared in the camp
kettle lids, by placing the layers of pork and hard
bread or balls in one camp kettle lid, and covering-
it Avith another, and placing a few live embers under-
neath and on the top of the lids.
TO COOK FISH WITHOUT COOKING UTENSILS.
Dig a hole in the ground about eighteen inches
deep, and of sufficient size to contain the fish ; build
a fire in it and let it burn to coals. Remove the
coals, leaving the hot ashes at the bottom, upon
which place a thick layer of green grass ; place the
fish on top and cover with another layer of grass ;
then rake back the live coals and loose earth and
build a small fire on top. At the end of about
268 MANUAL FOR ARMY COOKS.
three-quarters of an hour the fish will be found
cooked with the juice retained; the skin will peel
off and leave the flesh clean and free from ashes
and dirt.
BAKED FISH
Should be dressed and cooked whole. Make a
stuffing of bread crumbs, pork, onions, etc. ; fill the
body with same and' close with a skewer. Put a
little water in the pan ; dredge the fish well, season✪ Baked Fish ;
put a few slices of bacon fat on top and bake from
forty-five minutes to an hour. Fish from six to
eight pounds are best for baking, or a number of
them together.
PLANKED SHAD.
Page 115 · 4 recipe records on this page
Presented as published in 1896. 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
Soak and well wash the meat in cold water, and place it in the camp kettle, with j)lenty of water, and boil gently for one hour; then throw away the water in which it was boiled, and replace it with fresh cold water, and boil till the meat is cooked. Chop the suet up fine, mix it with the flour, and pour in some cold water and well mix tlie whole, and form it into dumplings about two inches in diameter ; place the dumplings in a kettle with the beef about thirty minutes before the latter is cooked, and let both boil together until done.
SALT PORK AND HARD BREAD.
Meat.
Hard bread.
Onions.
Parsley.
Pepper.
Water.
(a) Soak the hard bread in cokl water for one hour ; wash, clean, and boil the pork ; drain the water off the hard bread, and cut up the pork into thin slices ; peel and slice the onions, wash and chop uj) the parsley ; pour a little water into the camp kettle ; place a layer of the slices of pork at the bottom of the kettle, with some onions, parsley, and pepper, then a layer of the soaked hard bread on top, then another layer of pork, and so on alternately, until the kettle is nearly full. Cover the whole with water, and cook gently over a slow fire for one hour and fifteen minutes, and serve.
(b) Treat the pork, onions, parsley, as in (a) ; soak the hard bread for two hours, then squeeze it dry ; mince up the pork and mix it with the hard bread, onions, parsley, and pepper; then roll it into balls, and place them in a camp kettle with sufficient water to cover, and cook gently over a slow fire for one hour, and serve.
These recipes can also be prepared in the camp kettle lids, by placing the layers of pork and hard bread or balls in one camp kettle lid, and covering it with another, and placing a few live embers underneath and on the top of the lids.
TO COOK FISH WITHOUT COOKING UTENSILS.
Dig a hole in the ground about eighteen inches deep, and of sufficient size to contain the fish ; build a fire in it and let it burn to coals. Remove the coals, leaving the hot ashes at the bottom, upon which place a thick layer of green grass ; place the fish on top and cover with another layer of grass ; then rake back the live coals and loose earth and build a small fire on top. At the end of about
three-quarters of an hour the fish will be found cooked with the juice retained; the skin will peel off and leave the flesh clean and free from ashes and dirt.
BAKED FISH
Should be dressed and cooked whole. Make a stuffing of bread crumbs, pork, onions, etc. ; fill the body with same and' close with a skewer. Put a little water in the pan ; dredge the fish well, season ; put a few slices of bacon fat on top and bake from forty-five minutes to an hour. Fish from six to eight pounds are best for baking, or a number of them together.
PLANKED SHAD.
Records on this page
Brown Stew with Canned MeatsSalt Beef and DumplingsSalt Pork and Hard BreadBaked Fish