No. 1.—Soyer’s Receipt to Cook Salt Meat for Fifty Men.
Head-Quarters, Crimea, 12th May, 1856.
1. Put 50 lbs. of meat in the boiler.
2. Fill with water, and let soak all night.
3. Next morning wash the meat well.
4. Fill with fresh water, and boil gently three hours, and serve. Skim off the fat, which, when cold, is an excellent substitute for butter.
For salt pork proceed as above, or boil half beef and half pork—the pieces of beef may be smaller than the pork, requiring a little longer time doing.
Dumplings, No. 21, may be added to either pork or beef in proportion; and when pork is properly soaked, the liquor will make a very good soup. The large yellow peas as used by the navy, may be introduced; it is important to have them, as they are a great improvement. When properly soaked, French haricot beans and lentils may also be used to advantage. By the addition of 5 pounds of split peas, half a pound of brown sugar, 2 tablespoonfuls of pepper, 10 onions; simmer gently till in pulp, remove the fat and serve; broken biscuit may be introduced. This will make an excellent mess.
No. 1A.—How to soak and plain-boil the Rations of Salt Beef and Pork, on Land or at Sea.
To each pound of meat allow about a pint of water. Do not have the pieces above 3 or 4 lbs. in weight. Let it soak for 7 or 8 hours, or all night if possible. Wash each piece well with your hand in order to extract as much salt as possible. It is then ready for cooking. If less time be allowed, cut the pieces smaller and proceed the same, or parboil the meat for 20 minutes in the above quantity of water, which throw off and add fresh. Meat may be soaked in sea water, but by all means boiled in fresh when possible.