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View Accessible 4 MANUAL FOB ARM Y COOK PREPARED UNDER THE DIRECTION OF TUB COMMISSARY GENERAL OF SUBSISTENCE. P ublished by A uthority of the SecRetaRTy of W ar FOR USE IN THE A rmy of the United States. W ASHINGTON: GOVERNMENT PRINTING OFFICE. 1896. WAR DEPARTMENT. Document No. 18. Office Commissary G eneral of Subsistence - \ 6 463 CONTENTS OF PART I. Page. T itle P a g e ........................................................................ 1 T ables of C ontents of P art I_............................. 3 Ma n u a l ........................................................ 17 P A R T I. Methods of Cooking................................................................. 17 Roasting ................... 17 Baking...................................................................................... 18 Boiling .......................................... is Sim m ering........................... 20 Stewing------------------------------------ 20 Broiling______________________________________________ 20 F r y in g ............ - .................................................................... 21 Sauteing.......... ............ 22 Seasoning............ - ................................................................. 22 M ixing................. 22 T o Clean U ten sils_____............ 23 Tables of A pproximate W eights and Measures______ 24 Choice and D escription of M e a t s ......................- .............. 25 B e e f________ 25 M u tto n _______________ _____ - ...................- ......... - .......... 27 Pork ....................... 28 V e a l................................................................- ------- ----------- 29 H ow to Save Drippings...................... - .................................... 29 B u t t e r ____________ _______ __________ _____ - .................... 30 G ood B utter from Su e t .................................................... 31 D ripping P a n ....................... 32 A n Inexpensive Ice B o x ................. 33 A rmy R ange No. 4................... 34 L ists of— Parts for Army Range No. 4 --------------- 35 T in w a r e ........ ........................................ - .............................. ^ T a blew a re___________________________________________ ^ Cooking Utensils.................................................................. 38 (3) CONTENTS. 4 fago. Messing......................... — ................... - 39 Details for Serving in Post Mess - 41 G eneral Suggestions-------- ------------ - 45 Bills of Fa r e .................................. - 47 T he R ation............................. ............... 47-48 Savings.................................................... - 48 Company F u n d s................................... - 49 The Travel R a t io n ........ ......... ......... - 49 Bills of F are for T en D a y s ______ - 50 Table No. 1 .................................. - 51 Table No. 2 .................. ................ - 52 Table No. 3 .................................. 53 Table No. 4 ................................ - 54 RECIPES. Soups— Remarks on--------- ------------------- 57 Stock p o t ......................... - .......... 58 Stock (Bouillon) .......................... 59 Vegetable (from stock)------------ 60 Tomato (from stock)---------------- 60 Barley (from stock)..................... 61 Dried Beans (from stock)---------- 61 Macaroni (from stock )------------- 61 Sago (from stock)................ ....... 62 Rice (from stock)------------------- 62 Tomato and Rice (from stock).. 62 Vegetable ____________________ 63 Tomato, No. 1_________________ 63 Tomato, No. 2............................ 64 R ice________________ ________ 64 Mutton or Lamb Brotli............... 65 Dumpling B roth______________ 65 Ox-tail_______________________ 66 Consomme_______ Tomato and Rice 67 B ean --------------- 67 Pea................... 68 Oyster (cove) . 69 Oyster (fresh) — 69 CONTENTS. 5 Soups—Continued. Page. Mock oyster.............. ...................... 69 Beef Tea.................... ............. ........ 70 Onion ............. - .............................. 70 K id n ey------ ------- - .......................... 71 St. Patrick s ..................................... 71 Fried Bread for Soup.... ................. Fish— Remarks on ...................................... 72 To prepare.................... .................. 73 B oiled........- .................................... 73 F ried ................................................. 73 Baked ............................................... 74 Chowder (or Clam), No. 1 ----------- 74 Chowder, No. 2 ............................... 7:> Turbot (Fish Hash)........... ........... 76 Boiled S/ilt Codfish--------------------- 76 Codfish Balls........................... ........ 77 Salt Codfish H ash---------------------- 77 Boiled Salt Mackerel____________ 78 Broiled Salt Mackerel.................... 78 Baked Shad___________ _____ ___ 79 Halibut, Baked.............................. 79 Little Pigs in Blankets.................. 79 Gr av y for B aked F is h ......................... 80 Sauces for B oiled F ish— Drawn-butter Sauce....................... 80 Pickle Sauce .................................. 80 Boiled-egg Sauce............................. 80 Meats— Remarks on........- ............................ 80 Beef, Baked......... ............................ 81 Pot Roast....... ................................- 82 Broiled Fillet___________________ 83 Pounded Beef________ ______ ____ 83 Beefsteak Broiled in a Frying Pan 83 Beefsteak Broiled on a Gridiron _. 84 Beefsteak Smothered in Onions — 85 Boiled Fresh B eef........................... 85 G CONTENTS. Meats—Continued. Pago. A La Mode Beef.................... 86 Beef Bouilli........................... 88 To Stew Fresh B eef............. 88 To Make a Beef P ie ............. 89 Baked Beef Heart-------------- 90 To Make Potato P ie ............. 91 Turkish Pillau...................... 92 Crimean K ebobs---------------- 92 Bomb Shells--------------------- 93 Stewed Beef H eart------------- 94 Boiled Fresh Beef Tongue -- 95 Fried L iver..........- ............... 95 Marrow Bones-------------------- 96 Cooked Salt B eef--------------- 96 Boiled Salt Beef---------------- 97 Baked Salt B eef----------------- 97 Stewed Salt Beef--------------- 97 Boiled Corned Beef............. - 97 Corned Beef and Cabbage... 98 New England Boiled Dinner 98 Brine to Corn Meats......... 98 Browned Flour------------------ 99 Gravy for Baked Meat-------- 99 Gravy ------------------------------ 99 Onion Sauce--------- ------------- 100 To Thicken Gravies----------- 100 To Brown Soups, Stews, etc 100 Creole Sauce______________ 100 Sauce for Boiled Mutton___ 101 Brown Sauce______________ 101 Cun-ant Jelly Sauce........... 101 Baked Hash_______________ 101 Wet Hash________________ 102 Dry Hash_________________ 103 Pemmican________________ 103 Remarks on Pork__________ 103 Baked Fresh Pork_________ 104 English Pork Pie....... .. 104 CONTENTS. 7 Meats—Continued. Pago Fried Salt P o rk ................ ^ Boiled Salt P o r k ................................................................ Baked Pork and Beans.................................................... 105 Sausage M eat.................................................................... 106 Fried Sausage M eat.......................................... 106 Breakfast Sausage........................................................... 106 Fried Bacon..................................................................... 107 Boiled Bacon.... ......... 107 Boiled H am .................. - _...............................................107 Broiled Ham ____ _______ 108 Fried Ham and E ggs........................................................108 Plain Bacon............ 109 Fancy Bacon (New Orleans style).................. 109 Broiled Bacon (New Orleans style)................ _ ......... 109 Fried L iv e r___________________ 109 Boiled Mutton____ _________ _______ - ........ .............109 Mutton Pot-pie________________ 110 Irish S te w ______________ 110 Hot Pot............................................................................. 110 Lamb_____________ 111 Mint Sauce------------ -------------------------- .......................HI Quarter of Lamb, Baked or Roasted--------- -------------- 111 V eal..................... HI Roast Loin of V ea l_________________________ 112 Veal Pot-pie____ __________________ ______ —........... H2 Poultry and G ame— Remarks on Poultry-------------------------------- ............. 113 To Select P ou ltry............................................................. H3 To Prepare Poultry------ ------------------------ H3 Baked Turkey................. HI Remarks on G a m e----------------------------------------- Baked Venison_______________________________ H;> Baked Rabbit- — ........-................................................. 11J Stewed Rabbit........................... - ...................................^ 1 Fried Rabbit.................................................................... ^ Vegetables— 1 1 Q Remarks on.................................................... —- ............ Rules for Cooking..............................................................119 8 CONTENTS. Vegetables—Continued. Page. Time-Table for Cooking — ............................................ 120 Remarks on Potatoes------------------------------------------------120 Boiled Potatoes------------------------------------------- 121 Baked Potatoes....... .......... - ..................- ........................122 Steamed Potatoes----------------------------------------------------
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