Directions for Cooking by Troops, in Camp and Hospital
Prepared for the Army of Virginia, and published by order of the Surgeon General, with essays on "taking food," and "what food."
Published by Good Press, 2019
Put 12 gallons water into a suitable vessel (or divide if necessary), on the fire; when boiling, add 3 lbs. ground coffee, mix well with a spoon; leave on the fire a few minutes longer; take it off, and pour in ½ a gallon cold water; let it stand till the dregs subside, say from 5 to 10 minutes; then pour off and add 6 lbs. sugar. If milk is used, put in 12 pints, and diminish the water by that amount.
FRESH BEEF SOUP FOR ONE HUNDRED MEN.
Take 75 lbs. beef; cut into pieces of about ¼ lb. each; 15 gallons water; 8 lbs. mixed vegetables; 10 small tablespoonfuls salt; 2 small tablespoonfuls ground pepper; some cold bread, crackers, or 3 lbs. rice, to thicken; place on the fire; let it come to a boil; then simmer for 3 hours. Skim off the fat and serve.
SOYER'S STEW FOR ONE HUNDRED MEN.
Cut 50 lbs. fresh beef in pieces of about ¼ lb. each, and with 18 quarts of water put into the boiler; add 10 tablespoonfuls of salt, two of pepper, 7 lbs. onions, cut in slices, and 20 lbs. potatoes peeled and sliced; stir well, and let it boil for 20 or 30 minutes; then add 1½ lbs. flour previously mixed with water; mix well together, and with a moderate heat simmer for about two hours. Mutton, veal or pork can be stewed in a similar manner, but will take half an hour less cooking. A pound of rice or plain dumplings may be added with great advantage.
Take 10 lbs. flour, 15 teaspoonfuls of salt, 7 of ground pepper, 7 lbs. chopped fat pork or suet, 5 pints water; mix well together; divide into about 150 pieces; which roll in flour, and boil with meat for 20 or 30 minutes.—If no fat or suet can be obtained, take the same ingredients, adding a little more water, and boil about 10 minutes. Serve with the meat.
TO FRY MEAT.
Place your pan on the fire for a minute or so; wipe it clean; when the pan is hot, put in either fat or butter (fat from salt meat is preferable); then add the meat you are going to cook; turn it several times, to have it equally done; season to each pound a small teaspoonful of salt and a quarter of pepper. A few onions in the remaining fat, with the addition of a little flour, a quarter pint of water, two tablespoonfuls of vinegar, or a few chopped pickles, will be very relishing.
TO COOK SALT BEEF OR PORK.
Put the meat, cut in pieces of from 3 to 4 lbs., to soak the