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 …
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.
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.
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