Salt Pork and Hard Bread

Ingredients

• Salt Pork
• Hard bread
• Onions
• Parsley
• Pepper
• a little water

Method

1. 1

   Soak the hard bread in cold 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 up 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.

2. 2

   Cover the whole with water, and cook gently over a slow fire for one hour and fifteen minutes, and serve.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 115. The excerpt below is the record exactly as published.

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

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