(Sufficient for 22 men.)
16| pounds meat. } ounce cayenne.
4 pounds rice. 1 bunch sweet herbs. -
1 pound onions. | pound flour.
3 ounces salt. 3 quarts water✪ Turkish Pillau.
Cut the meat from tlie bone and into pieces
against the grain, of two ounces each ; put some fat
into the boiler ; mix two ounces of the salt and flour
together ; rub the pieces of meat with it, the fat
being melted ; place the pieces of meat in the boiler,
and stir them round, so that they get l^rown ; when
nearly brown add the onions sliced; let the whole
fry for five minutes, then add the water, herbs, and
cayenne, and simmer gently for one hour and a
half.
The rice in the meantime should have been well
washed and soaked, and then put into a boiler with
plenty of water, and boiled for twenty minutes or
longer ; when done, make a border round the dish
Avith the rice, and j)lace the meat and sauce in the
middle; place the whole in the oven for a few
minutes, and serve.
If two boilers can not be had, take out the meat,
and keep it warm whilst the rice is boiling.
The above ingredients are enough for two large
round tins.
CRIMEAN KEBOBS.
(Sufficient for 22 men.)
16^ pounds meat. 1 ounce pepper.
1 pound flour. 2 ounces salt, mint, and parsley.
1 pound bread. li pints vinegar.
1 pound onions. 2 quarts water✪ Crimean Kebobs.
Cut the meat from the bone and into pieces of
about half an inch thick and three inches square ; beat
it well. Boil the onions, strain, and chop them up;
MANUAL FOR ARMY COOKS. 03
clioi) 11}) tlio mint and parsley, and mix the whole
with half the pepper and salt. Make a stiff hatter
of flour and water; make the bread into crnmhs,
add it to the hatter with the remaining x)<^PPGi* and
salt. Now rub the mixture of onions, etc. , on the
pieces of meat, or, if preferred, press the pieces on
the mixture so that some adheres, then dip them
into the batter, and run them as they are done upon
a small spit, or l)it of wire, two pieces of lean to
one of fat, and place them in a quick oven ; they
will take from twenty to thirty minutes ; make a
gravy from the bones and cuttings, to which add
the vinegar, and also the mixture and batter that
may be left. Serve very hot.
BOMBSHELLS.
(Sufficient for 22 men.)
16^ pounds meat. 3 ounces salt.
6 pounds flour. 1 ounce i)epper.
1 pound onions. Sweet herbs.
Water.
Cut all the meat from the bone and sinews, reserv-
ing 1^ pounds of fat for the X)aste. Chop up the meat
like sausage meat with the onions and herbs shred
fine ; season with one-half the salt and pepper. (In
India it is the custom to mix spices, capsicums,
fruit, etc., with the meat.) Make the paste as
follows : Place on the table the flour, make a hole
with the hand in the center, in which ]3lace the
chopped fat and the remaining salt and pepper,
then put some water in the hole; gradually stir
the flour into it until it is all moistened and forms
a stift* paste ; work and roll it well for two minutes ;
let it remain as a ball for ten minutes, then roll it
out to the thickness required. Have some very
clean pudding cloths ready ; their size must depend
(m the size of the shell ; divide the paste according
to the size, for either 12 or 32 pounders ; form it into
94 MANUAL FOR ARMY COOKS.
Page 37 · 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
(Sufficient for 22 men.)
16| pounds meat. } ounce cayenne.
4 pounds rice. 1 bunch sweet herbs. -
1 pound onions. | pound flour.
3 ounces salt. 3 quarts water.
Cut the meat from tlie bone and into pieces against the grain, of two ounces each ; put some fat into the boiler ; mix two ounces of the salt and flour together ; rub the pieces of meat with it, the fat being melted ; place the pieces of meat in the boiler, and stir them round, so that they get brown ; when nearly brown add the onions sliced; let the whole fry for five minutes, then add the water, herbs, and cayenne, and simmer gently for one hour and a half.
The rice in the meantime should have been well washed and soaked, and then put into a boiler with plenty of water, and boiled for twenty minutes or longer ; when done, make a border round the dish with the rice, and place the meat and sauce in the middle; place the whole in the oven for a few minutes, and serve.
If two boilers can not be had, take out the meat, and keep it warm whilst the rice is boiling.
The above ingredients are enough for two large round tins.
CRIMEAN KEBOBS.
(Sufficient for 22 men.)
16^ pounds meat. 1 ounce pepper.
1 pound flour. 2 ounces salt, mint, and parsley.
1 pound bread. li pints vinegar.
1 pound onions. 2 quarts water.
Cut the meat from the bone and into pieces of about half an inch thick and three inches square ; beat it well. Boil the onions, strain, and chop them up;
chop up the mint and parsley, and mix the whole with half the pepper and salt. Make a stiff hatter of flour and water; make the bread into crnmhs, add it to the hatter with the remaining pepper and salt. Now rub the mixture of onions, etc. , on the pieces of meat, or, if preferred, press the pieces on the mixture so that some adheres, then dip them into the batter, and run them as they are done upon a small spit, or bit of wire, two pieces of lean to one of fat, and place them in a quick oven ; they will take from twenty to thirty minutes ; make a gravy from the bones and cuttings, to which add the vinegar, and also the mixture and batter that may be left. Serve very hot.
BOMBSHELLS.
(Sufficient for 22 men.)
16^ pounds meat. 3 ounces salt.
6 pounds flour. 1 ounce i)epper.
1 pound onions. Sweet herbs. Water.
Cut all the meat from the bone and sinews, reserving 1^ pounds of fat for the X)aste. Chop up the meat like sausage meat with the onions and herbs shred fine ; season with one-half the salt and pepper. (In India it is the custom to mix spices, capsicums, fruit, etc., with the meat.) Make the paste as follows : Place on the table the flour, make a hole with the hand in the center, in which ]3lace the chopped fat and the remaining salt and pepper, then put some water in the hole; gradually stir the flour into it until it is all moistened and forms a stift* paste ; work and roll it well for two minutes ; let it remain as a ball for ten minutes, then roll it out to the thickness required. Have some very clean pudding cloths ready ; their size must depend (m the size of the shell ; divide the paste according to the size, for either 12 or 32 pounders ; form it into
Records on this page
Baked Beef HeartTurkish PillauCrimean KebobsBombshells