Recipes Used in the Cooking Schools, U. S. Army
Recipes Used in the Cooking Schools, U. S. Army
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To quickly assess the difficulty of the text, read a short excerpt:
Stewed beef (for 20 men).
Take 8 pounds raw beef or cooked beef, cut in strips about 2 inches long, put in bake pan, pour over 5 quarts of beef stock, 2 ounces onions chopped, i bunch parsley, salt and pepper to taste, thicken with ^ pound flour mixt in about 1 pint water, 2 tablespoonfuls burnt sugar, to color the mixture, and let simmer on ^/?o stove for about 2 hours, or till done.
17 Beef stew with dmnplings.
Take 5 pounds raw beef, cut into pieces 1 inch square, 5 pounds potatoes diced abo...ut 1 inch square, 1 can tomatoes, and season with salt and pepper. Put all ingredients in a pan. Place in about 3 quarts beef stock, put on stove, and let cook for about 1^ hours.
Make dumplings batter of 2 pounds flour, 3 eggs, 1 pint milk, 2 tablespoonfuls baking powder, a little salt and pepper, mix all together thoroly. Drop in the hot mixture about the size of a hickory nut and let boil about 15 minutes, and then serve good and hot.
Chili con came (for 20 men).
Take 4 pounds cold boiled meat, cut into about ^-inch dices, put into baking pan enough bacon grease to cover the bottom of pan, chop about 2 pounds onions fine, and put the onions and beef in the hot greased frying pan.
What to read after Recipes Used in the Cooking Schools, U. S. Army?
You can find similar books in the "Read Also" column, or choose other free books by United States. Army. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Stewed beef (for 20 men).
Take 8 pounds raw beef or cooked beef, cut in strips about 2 inches long, put in bake pan, pour over 5 quarts of beef stock, 2 ounces onions chopped, i bunch parsley, salt and pepper to taste, thicken with ^ pound flour mixt in about 1 pint water, 2 tablespoonfuls burnt sugar, to color the mixture, and let simmer on ^/?o stove for about 2 hours, or till done.
17 Beef stew with dmnplings.
Take 5 pounds raw beef, cut into pieces 1 inch square, 5 pounds potatoes diced abo...ut 1 inch square, 1 can tomatoes, and season with salt and pepper. Put all ingredients in a pan. Place in about 3 quarts beef stock, put on stove, and let cook for about 1^ hours.
Make dumplings batter of 2 pounds flour, 3 eggs, 1 pint milk, 2 tablespoonfuls baking powder, a little salt and pepper, mix all together thoroly. Drop in the hot mixture about the size of a hickory nut and let boil about 15 minutes, and then serve good and hot.
Chili con came (for 20 men).
Take 4 pounds cold boiled meat, cut into about ^-inch dices, put into baking pan enough bacon grease to cover the bottom of pan, chop about 2 pounds onions fine, and put the onions and beef in the hot greased frying pan.
What to read after Recipes Used in the Cooking Schools, U. S. Army?
You can find similar books in the "Read Also" column, or choose other free books by United States. Army. [from Old Catalog] to read onlineMoreLess
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