Manual of military cooking / prepared at the Army School of Cookery.

Date:
1910
Catalogue details

Licence: In copyright

Credit: Manual of military cooking / prepared at the Army School of Cookery. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    CONTENTS. PAQE General instructions— Kitchens ... ... ... ... ... ... ... ... 1 Cleaning utensils ... ... ... ■. • ... • • • • • 2 Apparatus in genei'al use in the Service ... ... ... ... 3 Fuel 10 Refuse ... ... ... ... ••• ••• ■•• ••• 12 Stock-pot 12 Dripping ... ... ... ... .• ••• •■• ••• 13 Notes with regard to meat inspection 18 Vegetables and herbs ... ... . • • • • ■ • • • • ■ • 23 Beverages ... ... ... ... ••• ••• ••• ••• 26 Condiments and^seasonings 27 Cooking, various methods of 29 Eecipes ... ... ... ... ••• ••• ••• ••• Bread making ... ... ■ - • • ■ • • • - • • • ■ • • Flour 55 Field instruction 59 Eecipes for field cooking 68 JPoints to be noted on visiting a kitchen 71 Appendix ''^ Schedules— I. Variety of diets and ingredients required 73 II. Specimen of military diet for a unit in camp, facing page 76 III. Specimen of military diet for one week of a battery, squadron or company in barracks 77 IV. Monthly return of dripping 78 V. Details of saving of stock and dripping 9 VI. Method of treating rations when the rations are to be carried on the man ^0 iGLASGOW UNIVERSITT LIBBABT _