Brown Stew with Canned Meats

Ingredients

• Meat
• Flour
• Salt
• Pepper
• Onions
• sufficient water

Method

1. 1

   Peel and slice the onions, melt the fat of the meat in the camp kettle, add the onions and fry them until brown.

2. 2

   Mix the flour into a smooth batter with cold water, season with pepper and salt, and pour it into the camp kettle; stir the whole well together.

3. 3

   Cut the meat into slices, put it into the kettle, and, when warmed through, serve.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 114. The excerpt below is the record exactly as published.

BROWN STEW, WITH CANNED MEATS, Meat. Flour. Salt. Onions. Pepper. Water. Peel and slice the onions, melt the fat of the meat in the camp kettle, add the onions and fry them until brown, mix the flour into a smooth batter with cold water, season with pepper and salt, and pour it into the camp kettle ; stir the whole well together ; cut the meat into slices, put it into the kettle, and, when warmed through, serve. TO ROAST MEATS IN A DUTCH OVEN. Put about one inch of water in oven, and season with salt and pepper, so as to have a gravy for bast- ing the meat while cooking, thus preventing its Ijecoming too dry. Make a mop by tying a clean rag to the end of a stick ; remove the lid frequently, and baste the roast with the gravy. When done remove the meat to a dish ; put into the gravy a pinch of flour to thicken, and pour over the roast. If your roast is thick or tough, parboil in camp ket- tle from thirty minutes to an hour Ijefore placing in the oven; then roast to a nice brown. BROILING STEAKS OR CHOPS. Build a good log fire, and let it burn down to a bed of coals, so that there will be no smoke. Cut 266 MANUAL FOR ARMY COOKS. your steak or chops almost one inch, thick and sea- son Avith pepper and salt. Put your meat between the bars of your broiler, and place on the red-hot coals. Broil quickly until rare, or well done, as you desire, frequently turning the broiler from one side to the other, so that the meat will not have time to char. If a little charred, scrape with a knife ; place on hot dish, season with salt and pepper, and serve while hot. BAKED BEEF HEAD. (Without cooking utensils. ) Dig in the ground a hole of sufficient size and build a fire in it. After the fuel has burned to coals put in the head, neck downward. Cover it with green grass, coals, and earth. Build a good fire over the buried head and keep it burning for about six hours. Unearth the head and remove the skin. A head treated in this way at night will be found cooked in the morning. The head of any animal may be cooked in this way. SALT BEEF AND DUMPLINGS. Meat. Flour. Suet. 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. 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 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

Cook this with the app: pantry check, scaling, and the assistant.