Put in a convenient-sized caldron 130 pints of cold water, 70 lbs. of meat, or about that quantity, 12 lbs. of plain mixed vegetables (the best that can be obtained), 9lbs. 6oz. of barley, 1lb. 7oz. of salt, 1lb. 4oz. of flour, 1lb. 4oz. of sugar, 1oz. of pepper. Put all the ingredients into the pan at once, except the flour; set it on the fire, and when beginning to boil, diminish the heat, and simmer gently for two hours and a half; take the joints of meat out, and keep them warm in the orderly’s pan; add to the soup your flour, which you have mixed with enough water to form a light batter; stir well together with a large spoon; boil another half-hour, skim off the fat, and serve the soup and meat separate. The meat may be put back into the soup for a few minutes to warm again prior to serving. The soup should be stirred now and then while making, to prevent burning or sticking to the bottom of the caldron.
The joints are cooked whole, and afterwards cut up in different messes; being cooked this way, in a rather thick stock, the meat becomes more nutritious.
Note.—The word “about” is applied to the half and full diet, which varies the weight of the meat; but ½lb. of mutton will always make a pint of good soup: 3lbs. of mixed preserved vegetables must be used when fresh are not to be obtained, and put in one hour and a half prior to serving, instead of at first; they will then show better in the soup, and still be well done.
All the following receipts may be increased to large quantities, but by all means closely follow the weight and measure.
No. 2.—Beef Soup.
Proceed the same as for mutton, only leave the meat in till serving, as it will take longer than mutton. The pieces are not to be above 4 or 5lbs. weight; and for a change, half rice may be introduced; the addition of 2lbs. more will make it thicker and more nutritive; ¼lb. of curry powder will make an excellent change also. To vary the same, half a pint of burnt sugar water may be added—it will give the soup a very rich brown colour. (Vide Receipt No. 32.)
No. 3.—Beef Tea. Receipt for six Pints.
Cut 3lbs. of beef into pieces the size of walnuts, and chop up the bones, if any; put it into a convenient-sized kettle, with ½lb. of mixed vegetables, such as onions, leeks, celery, turnips, carrots (or one or two of these, if all are not to be obtained), 1oz. of salt, a little pepper, 1 teaspoonful of sugar, 2oz. of butter, half a pint of water. Set it on a sharp fire for ten minutes or a quarter of an hour, stirring now and then with a spoon, till it forms a rather thick gravy at bottom, but not brown: then add 7 pints of hot or cold water, but hot is preferable; when boiling, let it simmer gently for an hour; skim off all the fat, strain it through a sieve, and serve.
No. 3A.—Essence of Beef Tea.
For camp hospitals.—“Quarter pound tin case of essence.”