HOSPITAL DIETS.
Apple Barley Water, 523
Arrowroot Milk, 517
Arrowroot Water, 517
Baked Apple Toast-and-Water, 522
Barley Water, 518
Batter Pudding, 519
Beef Soup, 514
Beef Tea, 514
Boiled Rice, 521
Bread-and-Butter Pudding, 520
Bread Pudding, 520
Browning for Soups, 522
Calf’s-foot Jelly, 516
Cheap Plain Rice Pudding for Campaigning, 519
Chicken Broth, 515
Citronade, 523
Currant Syrup, 523
Custard Pudding, 520
Date Water, 523
Effervescent Beverages, 523
Essence of Beef Tea, 515
Figs and Apple Beverages, 521
Fig Water, 523
French Herb Broth, 522
Jelly Stock, 517
Macaroni Pudding, 520
Mulberry Water, 523
Mutton and Veal Tea, 115
Orange-Flower Water, 523
Pine Apple Syrup, 523
Plain-boiled Rice, 515
Plain Lemonade, 523
Plain Oatmeal, 516
Raisin Water, 523
Raspberry Water, 523
Rice with Gravy, 516
Rich Rice Pudding, 520
Rice Water, 518
Sago Jelly, 517
Sago Pudding, 521
Semi-citric Lemonade, 518
Semi-stewed Mutton and Barley Soup for one hundred Men, 513
Soyer’s Cheap Lemonade, 519
Soyer’s Plain Lemonade, 518
Spring Drink, 523
Stewed French Plums, 521
Stewed Macaroni, 520
Strengthening Beef Tea, 515
Summer Drink, 523
Sweet Rice, 516
Syrup of Orgeat, 523
Tapioca Pudding, 521
Tartaric Lemonade, 519
Thick Arrowroot Milk, 517
Thick Beef Tea, 515
Toast-and-Water, 522
ARMY RECEIPTS.
Army Soup for fifty Men, 526
Baking and Roasting with the Field Stove, 528
Baking in Oven, 529
Beef Soup, 532
Camp Soup, 531
Cocoa for eighty Men, 530
Coffee for ten or eighty Men, 529
Easy way of Cooking in Earthen Pan, 530
French Beef Soup, or Pot-au-Feu, 530
How to Soak and Plain-boil Rations of Salt Beef and Pork on Land and at Sea, 525
How to Cook for a Regiment of one thousand Men, 527
Pea Soup, 532
Plain Irish Stew for fifty Men, 527
Receipts for Frying-pan, 532
Salt Meat for fifty Men, 525
Salt Pork, with Mashed Peas, for one hundred Men, 562
Salt Pork and Pudding, with Cabbage and Potatoes, 527
Semi-Frying, Camp Fashion, 530
Soyer’s Food for one hundred Men, for using two stoves, 527
Stewed Salt Beef and Pork for one hundred Men, or a Regiment of one thousand Men, 526
Stewed Fresh Beef and Rice, 532
Suet Dumplings, 533
Tea for eighty Men, 529
Turkish Pilaff for one hundred Men, 528
BILL OF FARE FOR LONDON SUPPERS.
Battered Eggs with Mushrooms, 546
Battered Eggs with Sprue Grass, 546
Bouillabaisse Anglicised, 550
Ditto, Second Class, 550
Chicken, American fashion, 549
Chipped or ribboned Potatoes, 548
Chop or Steak À la Sultana, 536
Chops semi-ProvenÇal, or Marseilles fashion, 536
Cold Asparagus Salad, 549
Crab Salad, 543
Crabs au Gratin in the Shell, 541
Curried Eggs, 547
Curried Tripe, 539
Eggs with Tomato Sauce, 547
Eggs with chopped Ham or Tongue, 546
Eggs with Mushrooms, 546
Eggs with Truffles, 546
Eggs with Sprue Grass, 547
Eggs À la Bonne Femme, 547
Eggs au Miroir with Ham or Bacon, 546
Eggs À la Tripe or Onion Sauce, 547
Endive Salad, 544
Fillet de Boeuf, Parisian fashion, 535
Fillet de Boeuf, semi-Chateaubriant, 536
Fried Oysters, New York way, 542
Fried Potatoes, 547
Fried Potatoes with MaÎtre d’HÔtel Butter, 548
Fried Potatoes with Cayenne Pepper, 548
Game for Supper, 542
Gratin Tripe in Shell, 539
Grilled Chicken with Sharp Sauce, 539
Ham and Bacon Omelettes, 545
Ham with Shalots, Parsley, and Chervil, 546
Herring À la Rob Roy, 549
Kidneys Saute, with Sherry, Port, or Champagne, 537
Kidney Toast, 537
Lamb Chops À l’Africaine, 538
Lamb Chops À la Printaniere, 538
Lamb Chops À la Boulogne, 538
Lamb’s Fry, 540
Lobster Curry, 540
Lobster Curry in Shell, 540
Lobster au Gratin, 540
Lobster Cutlets, 540
Lobster Salad, 543
Minced Sandwiches, 536
Mirrored Eggs, 546
Mushroom Kidney Sandwich, 536
Mutton and Lamb Cutlets À la BouchÈre, 535
Mutton and Lamb Cutlets semi-BouchÈre, 535
Mutton, Lamb, or Veal Cutlets, en Papillote, 537
Mutton or Lamb Chops À la Turc, 540
New Potato Salad, German fashion, 549
Ditto, with French or HaricÔt Beans, 549
Omelettes with fine Herbs, 544
Omelettes with Mushrooms 545
Omelettes with Sprue Grass, 545
Omelettes with Parmesan, 545
Oysters stewed American fashion, 542
Plain Mutton Chops and Steaks, 535
Plain Salad with Anchovies, 544
Poached Eggs with Cream, 545
Poached Eggs with MaÎtre d’HÔtel Butter, 545
Poached Eggs semi-curried with Ham or Bacon, 545
Pork Chops À la Tartare, 538
Pork Chops with Pimento Butter, 538
Rarebit À la Soyer, with Sherry or Champagne, 547
Relishing Steak, 535
Rumpsteak and Potatoes, 534
Salad, new, Tartar fashion, 543
Sandwiches for Evening Parties, 540
Sauces, List of, 551 to 554
Scalloped Lobster, 540
Semi-curried kidneys, 537
Soyer’s Broiling or Universal Devil, 539
Soyer’s Grouse Salad, 543
Soyer’s Universal Devil Mixture, 548
Ditto for the Million, 549
Soyer’s Balaklava Nectar, 560
Soyer’s Crimean Cup À la Wyndham, 550
Stewed Tripe, 539
Stewed Oysters on toast, 542
Tripe Lyonnaise fashion, 539
A SERIES OF RECEIPTS FOR THE NEEDY, 555 TO 566.
ANECDOTES, ETC.
The Duke of Cambridge’s Head-Quarters prior to the Battle of Inkermann, 567
A Visit to Dolma Batchi Palace, 570
The Travelling Gentleman of the Crimea, 573
The Consumption Hospital, 574
Copies of Letters, 575 to 591
Patent Rotary Knife Cleaner, 593
LONDON:
SAVILL AND EDWARDS, PRINTERS, CHANDOS STREET,
COVENT-GARDEN.
