COOKERY BOOKS.
During the Crimean War, when there was a great outcry about the starving condition of our troops, and the utter breakdown of the Commissariat, the following parody on Mr. A. Soyer’s cookery book appeared in “Our Miscellany,” by Yates and Brough:—
Camp Cookery.
By Alicksus Sawder
To boil cabbage.—It is necessary to procure a cabbage. Wash in cold water; which, throw down a gutter, or outside a tent if no gutter be procurable. Be careful not to splash trousers, especially in frosty weather. Stick a two-pronged fork boldly into the cabbage (a bayonet will do equally well), and plunge it into a saucepan of water just at boiling point. When it has boiled for eight minutes, twenty-five seconds, throw eleven-fifteenths of a teaspoonful of salt into the water. Let the cabbage boil till it is thoroughly done. At that moment be on the watch to take it out of the saucepan (taking care to avert the face from the steam), and place in a vegetable dish. Put the cover on, and serve up with roast beef, ortolans, venison, pickled pork, or whatever may come handiest. An old helmet will supply the place of a saucepan. Cauliflowers may be cooked in the same manner; and, indeed, most things.
To fry Bacon.—Cut your bacon into long strips, or rashers. Wipe your frying-pan out with a coarse towel, or lining of old dressing-gown. Then place it gently (so as not to knock the bottom out) over a brisk fire. Place the rashers in, one by one. When they are done on one side, turn them over to do on the other. When they have attained a rich brown, take them out and arrange them on a dish, or slice of bread, or anything. Watch your rashers, so that the sentinel outside doesn’t get at them; and eat when you feel inclined. The gravy may be sopped up from the frying-pan with crumbs of bread. If only biscuit is to be obtained, use the fingers, which lick carefully. The rind may be preserved in the waistcoat pocket, for sucking while on duty.
Roast Potatoes.—Put your potatoes under the stove, and rake hot embers over them. While they are cooking get as much butter as the commissariat will allow you, and put it on a clean dish, or, a dirty one, with half a sheet of writing-paper on it (indeed, in an extreme case, the writing-paper will enable you to dispense with the dish altogether). Taste the butter, but don’t eat it all up till the potatoes are done. Great care will be required for the observance of the latter regulation. Cut the butter into dice of from six to seven-eighths of a cubic inch. When the potatoes are done, cut them open and insert a dice of butter in each, closing the potato rapidly to prevent evaporation. Eat with pepper and salt, or whatever you can get.
Another Method.—If you can’t get any butter, do without it.
Potatoes and Point.—This is a very popular dish in Ireland, and one which I have frequently partaken of in that country. The method of preparing it in the Crimea is as follows:—Boil a dish of potatoes, and serve up hot, with a watch-glass full of powdered salt. When they are ready for eating, point, with the fore-finger of the right hand, in a north-westerly direction, where the regions of beef are supposed to exist.
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