Mulligan
From Camp cookery (Milam, for Boy Scouts), 1918
Vegetables can be fresh, dried, or leftovers.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 22. The excerpt below is the record exactly as published.
Mulligan Put over the fire a joint of beef or mutton placed in cold water, and bring to the boiling point, cooking slowly until tender. Add onions cut in small pieces. Tomatoes, peas, corn, and other vegetables
Cook this with the app: pantry check, scaling, and the assistant.