20lbs. of pork.
1½lb. of sugar.
8lbs. of onions, sliced,
25 quarts of water.
4lbs. of rice.
Simmer gently for three hours, skim the fat off the top, and serve.
Note.—How to soak the meat for the above mess.—Put 50lbs. of meat in each boiler, having filled them with water, and let soak all night; and prior to using it, wash it and squeeze with your hands, to extract the salt.
In case the meat is still too salt, boil it for twenty minutes, throw away the water, and put fresh to your stew.
By closely following the above receipt you will have an excellent dish.
No. 4.—Soyer’s Food for One Hundred Men, using Two Stoves.
Head-Quarters, Crimea.
Cut or chop 50lbs. of fresh beef in pieces of about a ¼lb. each; put in the boiler, with 10 tablespoonfuls of salt, two ditto of pepper, four ditto of sugar, onions 7lbs. cut in slices: light the fire now, and then stir the meat with a spatula, let it stew from 20 to 30 minutes, or till it forms a thick gravy, then add a pound and a half of flour; mix well together, put in the boiler 18 quarts of water, stir well for a minute or two, regulate the stove to a moderate heat, and let simmer for about two hours. Mutton, pork, or veal, can be stewed in a similar manner, but will take half an hour less cooking.
Note.—A pound of rice may be added with great advantage, ditto plain dumplings, ditto potatoes, as well as mixed vegetables.
For a regiment of 1000 men use 20 stoves.