SHEDNOTES 32: A Filofacts on: recipes: field cooking

The Shed would always want to be ready to cook for a platoon if called on and had the following recipes for 22 transcribed from a clipping from the British Army Cookbook, 1914, lately reprinted by Amberley Publishing …

PRESERVED MEAT

MEAT PIE

16.5 lbs meat, 5 lbs flour, 1.5 lbs suet, 1 lb onions, 2 ozs salt, 0.5 oz pepper.

Make the paste; cut up and stew the onions with jelly from the meat added; cut the meat into dice and place it in a baking dish; add the cooked onions; season with pepper and salt; cover with a light crust, and bake in a quick oven for 20 minutes.

STEW

16.5 lbs of meat, 2 lbs of carrots or other vegetables, 1 lb of onions, 2 ozs salt, 0.5 oz pepper.

Cut up the vegetables and onions, which place in the boiler with sufficient water to cover them; add some jelly from the meat; well season with pepper and salt; and stew gently, keeping the lid of the boiler closely shut until the vegetables are tender, then add the meat; let the whole simmer for 10 minutes and serve.

CURRIED STEW

Ingredients the same as for stew, with 1 oz of curry powder and 1 lb of flour added.  Prepare as for stew; mix the curry and flour with cold water into a smooth batter, and add it to the stewed vegetables with the meat; let the whole simmer for 10 minutes and serve.

TOAD IN THE HOLE

16.5 lbs of meat, 5 lbs flour, 1 lb suet or dripping; 2 ozs salt, 0.5 oz pepper, 1 lb onions, 6 eggs or equivalent in egg powder or 1 pint ale.

Cut up and cook the onions; prepare the batter with eggs and milk if possible, if not with beer and water; season it with half the pepper and salt; grease the inside of a baking dish; pour into it half the batter, and place it in the oven; when the batter sets, place on the meat, cut up, and the cooked onions;  cover with the remainder of the batter, and bake from 15 to 20 minutes in a quick oven.

See also some German field recipes at

http://joyoffieldrations.blogspot.co.uk/2012/12/makeshift-cooking-german-army-ww2.html

endsfornow

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