Four pounds of meat, free from bone and gristle ;
one large onion, parboiled; two pounds of cooked
potato ; the meat, potato, and onion minced. Mix
all together ; season with pepper and salt. Stir into
the mixture about a pint or enough hot stock✪ Dry Hash, gravy,
l)eef dripping, or Avater to welJ moisten it ; stock is
preferable. Mix well ; put into a frying jDan enough
lard or beef dripping so that when melted it will cover
the bottom of the pan ; when this is hot put in the
hash ; stir it for a few minutes, then let it fry until
it becomes brown on the lower side; turn it out,
without breaking, into a hot dish, and serve; or,
after the hash has been stirred in the pan, empty it
into a greased baking pan, smooth the top of the
hash, and bake until it is browned on top ; serve in
the baking pan. If the hash is to be made of corned
beef alone, very little, if any, salt for seasoning will
be needed. Instead of j)arboiling the onion, it may
be minced and fried to a light brown.
PEMMICAN.
Meat, without fat, cut in thin slices, dried in the
sun, pounded, then mixed with melted fat, and
sometimes dried fruit✪ Pemmican, and compressed into cakes,
or in bags. It contains much nutriment in small
compass, and is of great use in long voyages.
Pemmican may be made of the lean portions of
venison, buffalo, beef, etc., and may be cooked the
same as sausage, or eaten simply as dried beef. A
little salt added would make it more palatable to
tlie ciAdlized taste.
REMARKS ON PORK.
Young pork has a tliin skin, easily indented, and
the lean will l)reak l)y j)inching. If fresh, tlie meat
104 MANUAL FOR ARMY COOKS. -
is smootli and dry, but if damp and clammy it is
not good. If the fat contains small kernels, the
meat is diseased and should not be eaten.
Pigs fed entirely on slop make bad pork ; they
should be kept up for at least two months before
they are killed, and fed j)rincipally with grain. Fish
should not be fed to them while fattening, as it gives
a bad odor and flavor to the meat.
BAKED FRESH PORK.
See recipe for Baked Beef.
ENGLISH PORK PIE.
Make pie crust (not too rich) and put around
sides of a deep pie dish. In bottom and above i)lace
layers of thin sliced bacon, sliced potatoes, onions,
sliced or chopped and lean fresh pork cut in small
pieces. Season with salt, pepper, and sage. Fill
dish with any good gravy left from roasts and
water thickened for occasion. Cover with crust
and bake one and one-half hours. Cover pie with
thick brown paper if it gets too brown.
FRIED SALT PORK.
Cut the pork into thin slices ; soak it in cold water
one hour or longer; drain and wipe it dry. Have
the frying pan very hot and dry; put the sliced
pork into the pan and fry brown on both sides.
Season with pepper, and serve. Previous to frying,
the pork may be dipped into grated bread crumbs
or rolled cracker; in this case the pan should be
greased.
BOILED SALT PORK.
Soak the pork over night in cold Avater ; rinse and
put it into a pot with enough cold Avater to cover it.
Cover ; boil steadily until cooked, the time dej)end-
ing upon the quality of the pork, and AAdiether it is
MANUAL FOR ARMY COOKS. 105
Page 43 · 2 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
Four pounds of meat, free from bone and gristle ; one large onion, parboiled; two pounds of cooked potato ; the meat, potato, and onion minced. Mix all together ; season with pepper and salt. Stir into the mixture about a pint or enough hot stock, gravy, beef dripping, or water to well moisten it ; stock is preferable. Mix well ; put into a frying pan enough lard or beef dripping so that when melted it will cover the bottom of the pan ; when this is hot put in the hash ; stir it for a few minutes, then let it fry until it becomes brown on the lower side; turn it out, without breaking, into a hot dish, and serve; or, after the hash has been stirred in the pan, empty it into a greased baking pan, smooth the top of the hash, and bake until it is browned on top ; serve in the baking pan. If the hash is to be made of corned beef alone, very little, if any, salt for seasoning will be needed. Instead of parboiling the onion, it may be minced and fried to a light brown.
PEMMICAN.
Meat, without fat, cut in thin slices, dried in the sun, pounded, then mixed with melted fat, and sometimes dried fruit, and compressed into cakes, or in bags. It contains much nutriment in small compass, and is of great use in long voyages.
Pemmican may be made of the lean portions of venison, buffalo, beef, etc., and may be cooked the same as sausage, or eaten simply as dried beef. A little salt added would make it more palatable to tlie ciAdlized taste.
REMARKS ON PORK.
Young pork has a thin skin, easily indented, and the lean will break by pinching. If fresh, tlie meat
is smootli and dry, but if damp and clammy it is not good. If the fat contains small kernels, the meat is diseased and should not be eaten.
Pigs fed entirely on slop make bad pork ; they should be kept up for at least two months before they are killed, and fed principally with grain. Fish should not be fed to them while fattening, as it gives a bad odor and flavor to the meat.
BAKED FRESH PORK.
See recipe for Baked Beef.
ENGLISH PORK PIE.
Make pie crust (not too rich) and put around sides of a deep pie dish. In bottom and above place layers of thin sliced bacon, sliced potatoes, onions, sliced or chopped and lean fresh pork cut in small pieces. Season with salt, pepper, and sage. Fill dish with any good gravy left from roasts and water thickened for occasion. Cover with crust and bake one and one-half hours. Cover pie with thick brown paper if it gets too brown.
FRIED SALT PORK.
Cut the pork into thin slices ; soak it in cold water one hour or longer; drain and wipe it dry. Have the frying pan very hot and dry; put the sliced pork into the pan and fry brown on both sides. Season with pepper, and serve. Previous to frying, the pork may be dipped into grated bread crumbs or rolled cracker; in this case the pan should be greased.
BOILED SALT PORK.
Soak the pork over night in cold Avater ; rinse and put it into a pot with enough cold Avater to cover it. Cover ; boil steadily until cooked, the time dej)ending upon the quality of the pork, and AAdiether it is
Records on this page
Dry HashPemmican