Stews of Beef or Mutton

Ingredients

• Joint or cut up your meat
• a couple of slices of bacon
• a few raw onions
• pepper
• salt
• about two inches of water

Method

1. 1

   Cut meat into small pieces, place in stewpan with bacon and onions.

2. 2

   Cover with water, simmer until thickened.

3. 3

   If too thin, thicken with grated bread or a paste of water and flour.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 112. The excerpt below is the record exactly as published.

pepper and salt to taste, and eat hot. If it is not thick enough, mix enough flour and Avater in a tin cup to the consistency of molasses, and pour slowly into the soup, stirring with a spoon as poured. Good soup may be made with bones, cracked with a hatchet and boiled for a long time, or with veg- etables alone, thickened and seasoned. Canned tomatoes make a nice soup. PEA SOUP, WITH SALT PORK OR BEEF. (Sufficient for 22 men.) Meat. Flour or broken biscuits. Mixed vegetables. Pepper. Split peas. Water. Peel, clean, and cut up the vegetables ; place the fresh cold water in the camp kettle ; add the vege- tables and peas, and boil gently until the peas are MANUAL FOR ARMY COOKS. 263 soft. Then put into the soup about two pounds of meat, which should have been previously well washed in cold water, and simmer gently till it is cooked; then take it out and cover it up to keej) warm. Mix some flour into a smooth batter with cold water, and add it to the soup, keeping it well stirred to prevent it burning; boil for thirty minutes and serve. If flour is not to be had, use instead pow- dered biscuits, previously soaked in cold water. The remainder of the meat should be soaked and well washed in cold water, then put into the camp kettle, with sufficient water to cover it, and allowed to boil for thirty minutes; the water in which it was boiled should now be thrown away, the camp kettle refilled with fresh cold water, and the meat l)oiled till done. BOILED SOUP DUMPLING. Make a light dough, or procure from the bakery, dough which is ready for the oven. Flour the hands well and mold the dough into balls about the size of an egg. Drop them succes- sively into boiling water. Boil in the soup about fifteen minutes. STEWS OF BEEF OR MUTTON. Joint or cut up your meat in small pieces, and place in the stewpan ; add a couple of slices of bacon, cut thin ; a few raw onions, peeled and cut up ; pep- per and salt to taste. Pour m hot water until you have covered the meat with about two inches of water

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