THE ROB ROY CUISINE.
This has been designed after numerous experiments with the various portable cooking-machines which I could procure for trial, and, as it succeeds better than any of them, and has been approved by trial in five of my own voyages, and in another to Iceland, besides shorter trips, and in the Abyssinian campaign, &c., &c., it may be of some use to describe the contrivance here.
The object proposed was to provide a light but strong apparatus which could speedily boil water and heat or fry other materials even in wet and windy weather, and with fuel enough carried in itself for several days’ use.
Fig. 1 is a section of the Rob Roy cuisine as it is made up for carrying. There is first a strong waterproof bag about one foot high, and closed at the top by a running cord. At the bottom is the cuisine itself, a, which occupies a space of only six inches by three inches (when of smaller size), and has the various parts packed inside, except the drinking cup b.
Provisions, such as bread and cold meat or eggs, may bestowed in the bag above the cuisine, and if the string of it be then attached to a nail fixed in the boat, the whole will be kept steady.
For use, when it is desired to boil water, the cuisine being opened, the lower part is a copper pan, c, fig. 2, with a handle, e, which can be fixed either into a socket in the side of the pan, or another socket in the side of the lid, as represented in figs. 2 and 6.
Three iron legs also fix into sockets and support the pan over the spirit-lamp, f, by which the pan, two-thirds full of liquid, will be boiled in five minutes.
The lamp is the main feature of the apparatus, and it is represented in section in fig. 3. It consists of two cylinders, one within the other. The space between these (shaded dark) is closed at top and bottom, and a tube b, fixed through the bottom, rises with one open end inside, and another (a small nozzle) curved upwards in the open internal cylinder. Another tube, h, opens into the annular chamber between the cylinders, and it has a funnel-shaped mouth at the outer end, through which the chamber may be filled, while a screw in the inside allows a handle, fig. 4 (in section), to have its end, i, screwed in. A small hole in the upper surface is closed by a little cork, which will be expelled if the pressure within is so high as to require escape by this safety-valve. The hole may be in any part of the annular cover (but is not shown in the sketch), and in such case the hole shown in the handle is omitted.
The outer cylinder of the lamp, being larger than the inner one, has a bottom, k, fig. 3, which forms a circular tray of about two inches wide and half an inch deep.
The original form of the lamp which was first brought to notice [325] by the Cook of the Royal Canoe Club, had a detached tray for the bottom, but now, instead of this plan for the admission of air into the lamp, two saw cuts are made, each about an inch long. One of them is shown below f, fig. 2, and thus the lamp and tray are united in one compact piece while still there is access for air.
To put the lamp in operation, unscrew its handle from the position in fig. 2, so that it will be as in figs. 3 and 4. Then from a tin flask (which has been packed with the rest of the things in the pan) pour spirits of wine—or, if the odour is not objected to, methylated spirit, into the measure m, fig. 5, and from that into the interior of the lamp through the opening at h. Next screw in the handle, and place the lamp level under the pan, and pour nearly another measure full into the interior tray. Set fire to this, and shelter it for a few seconds if there be much wind. I used this always with complete success on the Jordan, Nile, Danube, and many other rivers.
In a short time the flame heats the spirits in the closed chamber, and the spirituous steam is forced by pressure down the tube, and inflames at the nozzle, from which it issues with much force and some noise in a lighted column, which is about one foot in height when unimpeded.
This powerful flame operates on the whole of the bottom and lower edge of the pan, and it cannot be blown out by wind nor by a blast from the mouth, but may be instantly extinguished by sharply placing the flat bottom of the measure upon it.
The cover may be put on so as to rest with the flat bottom downwards, and with or without the handle. If tea is to be made with the water when it boils, the requisite quantity is to be placed in the tea vessel n, fig. 5, which has perforated sides, and, its lid being closed, this is placed in the water, where it will rest on the curved side, and can be agitated now and then for a minute, after which insert the handle in the socket of the pan and remove the lamp, allowing the tea to infuse for four minutes, when the tea vessel may be removed and the made tea may be poured out into the cup. The dry tea can be conveniently carried in a paper inside the tea vessel. Salt is carried in the box o, and the matches are in the box p. Coffee may be best carried in the state of essence in a bottle. An egg-spoon and a soup-spoon are supplied. A flat clasp knife and fork may be had extra.
If bacon is to be fried, or eggs to be poached or cooked sur le plat, they may be put into the lid and held by hand over the lamp-flame, so as to warm all parts equally, or the slower heat of a simple flame may be employed by lighting the measure full of spirits and then placing it on the bottom of the upturned pan as shown at fig. 6, where it will be observed that the three legs are placed in their sockets with the convex curve of each turned outward, so that the lid, as a frying-pan, can rest upon their three points.
The spirit-flask contains enough for six separate charges of the lamp, and the cost of using methylated spirits at 4s. 6d. a gallon is not one penny a meal. The lamp-flame lasts from ten to fifteen minutes, and the weight of the cuisine, exclusive of the bag and cup, is about two pounds.
These cuisines, improved by the suggestions obtained in their use, are made at 93, Chancery Lane, London, of the best materials and workmanship, and at the price of two and a half guineas; or if with tin boiler instead of copper, and brass lamp, £1 12s. 6d. Many of much larger size (to cook for twenty men) have been used in Australia.
The lamp above described was used daily in my yawl, but the other fittings were on a more enlarged scale, as extreme lightness was not then required.
The Norwegian Cooking Apparatus of another kind entirely will be a valuable adjunct to the yachtsman’s stores. By means of this, meat or pudding after being heated for only five minutes, and then enclosed in a box which retains the heat, will be found to be perfectly cooked after three hours, though no more heat has been applied to it.