I should advise, at sea, to have a perforated iron box made, large enough to contain half a ton or more of meat, which box will ascend and descend by pulleys; have also a frame made on which the box might rest when lowered overboard, the meat being placed outside the ship on a level with the water, the night before using; the water beating against the meat through the perforations will extract all the salt. Meat may be soaked in sea water, but by all means washed.
No. 2.—Soyer’s Army Soup for Fifty Men.
Head-Quarters, 12th May, 1856.
1. Put in the boiler 60 pints, 7½ gallons, or 5½ camp kettles of water.
2. Add to it 50lbs. of meat, either beef or mutton.
3. The rations of preserved or fresh vegetables.
4. Ten small tablespoonfuls of salt.
5. Simmer three hours, and serve.
P.S.—When rice is issued put it in when boiling.
Three pounds will be sufficient.