CAMP RECEIPTS FOR THE ARMY IN THE EAST

(_From the Times of the 22nd January, 1855._)[37]

_No. 15. Camp Soup._--Put half a pound of salt pork in a saucepan, two ounces of rice, two pints and a half of cold water, and, when boiling, let simmer another hour, stirring once or twice; break in six ounces of biscuit, let soak ten minutes; it is then ready, adding one teaspoonful of sugar, and a quarter one of pepper, if handy.

_No. 16. Beef Soup._--Proceed as above, boil an hour longer, adding a pint more water.

_Note._--Those who can obtain any of the following vegetables will find them a great improvement to the above soups:--Add four ounces of either onions, carrots, celery, turnips, leeks, greens, cabbage, or potatoes, previously well washed or peeled, or any of these mixed to make up four ounces, putting them in the pot with the meat.

I have used the green tops of leeks and the leaf of celery as well as the stem, and found, that for stewing they are preferable to the white part for flavour. The meat being generally salted with rock salt, it ought to be well scraped and washed, or even soaked in water a few hours if convenient; but if the last cannot be done, and the meat is therefore too salt, which would spoil the broth, parboil it for twenty minutes in water, before using for soup, taking care to throw this water away.

_No. 17._--For fresh beef proceed, as far as the cooking goes, as for salt beef, adding a teaspoonful of salt to the water.

_No. 18. Pea Soup._--Put in your pot half a pound of salt pork, half a pint of peas, three pints of water, one teaspoonful of sugar, half one of pepper, four ounces of vegetables, cut in slices, if to be had; boil gently two hours, or until the peas are tender, as some require boiling longer than others--and serve.

_No. 19. Stewed Fresh Beef and Rice._--Put an ounce of fat in a pot, cut half a pound of meat in large dice, add a teaspoonful of salt, half one of sugar, an onion sliced; put on the fire to stew for fifteen minutes, stirring occasionally, then add two ounces of rice, a pint of water; stew gently till done, and serve. Any savoury herb will improve the flavour. Fresh pork, veal, or mutton, may be done the same way, and half a pound of potatoes used instead of the rice, and as rations are served out for three days, the whole of the provisions may be cooked at once, as it will keep for some days this time of the year, and is easily warmed up again.

N.B. For a regular canteen pan triple the quantity.

NO. 20.--RECEIPTS FOR THE FRYING-PAN.

Those who are fortunate enough to possess a frying-pan will find the following receipts very useful:--Cut in small dice half a pound of solid meat, keeping the bones for soup; put your pan, which should be quite clean, on the fire; when hot through, add an ounce of fat, melt it and put in the meat, season with half a teaspoonful of salt; fry for ten minutes, stirring now and then; add a teaspoonful of flour, mix all well, put in half a pint of water, let simmer for fifteen minutes, pour over a biscuit previously soaked, and serve.

The addition of a little pepper and sugar, if handy, is an improvement, as is also a pinch of cayenne, curry-powder, or spice; sauces and pickles used in small quantities would be very relishing; these are articles which will keep for any length of time. As fresh meat is not easily obtained, any of the cold salt meat may be dressed as above, omitting the salt, and only requires warming; or, for a change, boil the meat plainly, or with greens, or cabbage, or dumplings, as for beef; then the next day cut what is left in small dice--say four ounces--put in a pan an ounce of fat; when very hot, pour in the following:--Mix in a basin a tablespoonful of flour, moisten with water to form the consistency of thick melted butter, then pour it in the pan, letting it remain for one or two minutes, or until set; put in the meat, shake the pan to loosen it, turn it over, let it remain a few minutes longer, and serve.

To cook bacon, chops, steaks, slices of any kind of meat, salt or fresh sausages, black puddings, &c. Make the pan very hot, having wiped it clean, add in fat, dripping, butter, or oil, about an ounce of either; put in the meat, turn three or four times, and season with salt and pepper. A few minutes will do it. If the meat is salt, it must be well soaked previously.

NO. 21.--SUET DUMPLINGS.

Take half a pound of flour, half a teaspoonful of salt, a quarter teaspoonful of pepper, a quarter of a pound of chopped fat pork or beef suet, eight tablespoonfuls of water, mixed well together. It will form a thick paste, and when formed, divide it into six or eight pieces, which roll in flour, and boil with the meat for twenty minutes to half an hour. Little chopped onion or aromatic herbs will give it a flavour.

_A plainer way, when Fat is not to be obtained._--Put the same quantity of flour and seasoning in a little more water, and make it softer, and divide it into sixteen pieces; boil about ten minutes. Serve round the meat.

One plain pudding may be made of the above, also peas and rice pudding thus:--One pound of peas well tied in a cloth, or rice ditto with the beef. It will form a good pudding. The following ingredients may be added: a little salt, sugar, pepper, chopped onions, aromatic herbs, and two ounces of chopped fat will make these puddings palatable and delicate.