Culinary Hints for the Hungry Soldier

[Karrse 99]

[!] This pamphlet would be posted about Providence [!]

Culinary Hints for the Hungry Soldier

 

 

Foreword

No army in Almaris is quite so well provided for as the Imperial State Army and yet, with war once again breaking out, soldiers are once again reduced to cooking catastrophes and cold, dreary, meals due to knowledge that some soldiers, even the most skilled and dedicated, lack. In writing these six recipes, the author hopes to aid his countrymen that are not as culinarily inclined with the limited variety of rations that are available on a campaign. Any soldier can turn his simple rations into a savory and delightful meal with these simple instructions.

 

The Chef’s Doctrine

Cleanliness and patience are key to a proper and efficient meal, both being key to a soldier’s success.  In military life, punctuality is not only a duty, but a necessity and every cook should strive to be exact in time and preparation. One illness can turn an easy day’s march into an unbelievable hardship so it is of extreme importance to cook with diligence and care. At the end of a day’s work, a soldier has nothing better to do than to enjoy a meal around the fire so make it an enjoyable meal. 

 

Tea

Ensure that the kettles and the water are as clean and as clear as can be, free of all contamination, before boiling it over a bright, ravenous fire. When the water is boiling, add the tea, which should be slightly in the boiling water in a perfectly covered container. Cover the kettle with a clean pan, bottom upwards, for one minute before standing it near the fire for five minutes before serving. 

 

Beef Stew

Take your rationed servings of beef and cut them into pieces about two thumbs wide and one thumb long. With a little bit of fat, place them into frying pans and sprinkle salt and pepper onto them. Place them over the fire until they’re half-cooked and then drop them into your kettle. Add a handful of flour, six onions, and twenty-four potatoes, with just enough cold water to cover the meat. Ensure that the onions and potatoes are cut into quarters. Additional vegetables such as carrots, turnips, and more can be added upon availability.  Place it over a moderate fire for three and a half hours before adding two tablespoons of vinegar. For best effect, it should be served when hot. 

 

Bubble-And-Squeak

An advantageous recipe for a soldier with spare scraps of food, it is easy and quick to prepare. Any pieces of salted beef should be cut into slices and seasoned with pepper, salt, and vinegar. Once seasoned, place into a pan with a bit of grease or fat and fry slightly. Once this takes place, proceed to boil bits of cabbage before chopping it into fine pieces once dry. Upon finishing, serve the beef with the cabbage.

 

Bacon

Soak the bacon before cutting it into thin slices. Cover it with bread crumbs if cold and cook for five minutes on both sides. The bacon should see even browning on both sides and lose some of the red rawness of the meat. Drain the bacon on a spare rag upon completion and enjoy. 

 

Boiling Potatoes

Every cook thinks that he cook a potato but the typical cook is usually wrong. Firstly, wash the potatoes, which should be all of a roughly equal size, and place them in the kettle. Then fill the kettle with cold water with a handful of salt and put it over the fire. When the water starts to boil, throw in a bit of cold water. Repeat this two or three times. When the potatoes are nearly done, pour out all of the water and put the kettle over the fire until the steam evaporates. If an ideal potato is not created after following these steps then it is the fault of the potato, not the chef. 

 

Fried Potatoes

Some people prefer to cut them into quarters but it causes them to be not quite as crisp and pleasant. Cut the potatoes into thin slices and then throw them into cold water for half an hour. Then put them into fat, which should be scorching hot, and fry them in your pan until they acquire a golden hue. 

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Signed,

Lord Edmund d'Azor

Heir to the County of Azor

Ensign of the Imperial State Army

 

[Taketheshot 3834]

The Archchancellor nodded as he read the recipes. "Very smart....I wonder who wrote this hm- OH, my son. That explains why its so good." 

[Da_Emperors 1987]

Peter August of House Karpho would smile as he looked to the parchment, "Shall we dine well upon facing the heathens!" He replied.