ove this fat, and serve. Bread and biscuit may be added in
small quantities.

1133. Plain Pea Soup.

Put in a pan six pounds of pork, well soaked and cut into eight
pieces; pour six quarts of water over; one pound of split peas; one
teaspoonful of sugar; half a teaspoonful of pepper; four ounces of
fresh vegetables, or two ounces of preserved, if handy; let it boil
gently for two hours, or until the peas are tender. When the pork is
rather fat, as is generally the case, wash it only; a quarter of a
pound of broken biscuit may be used for the soup. Salt beef, when
rather fat and well soaked, may be used for pea soup.

1134. French Beef Soup, or Pot au Feu (Camp Fashion).

Put into the kettle six pounds of beef, cut into two or three pieces,
bone included; one pound of mixed green vegetables, or half a pound of
preserved, in cakes; four teaspoonfuls of salt; if handy, one
teaspoonful of pepper, one of sugar, and three cloves; and eight pints
of water. Let it boil gently three hours; remove some of the fat, and
serve. The addition of a pound and a half of bread, cut into slices,
or one pound of broken biscuits, well soaked, will make a very
nutritious soup. Skimming is not required.

1135. How to Stew Fresh Beef, Pork, Mutton, and Veal.

Cut or chop two pounds of fresh beef into ten or twelve pieces; put
these into a saucepan, with one and a half teaspoonfuls of salt, one
teaspoonful of sugar, half a teaspoonful of pepper, two middle-sized
onions sliced, half a pint of water. Set on the fire for ten minutes
until forming a thick gravy. Add a good teaspoonful of flour, stir on
the fire a few minutes; add a quart and a half of water; let the whole
simmer until the meat is tender. Beef will take from two hours and a
half to three hours; mutton and pork, about two hours; veal, one hour
and a quarter to one hour and a half; onions, sugar, and pepper, if
not to be had, must be omitted; it will even then make a good dish;
half a pound of sliced potatoes, or two ounces of preserved potatoes;
either fresh or preserved vegetables may be added if they can be
obtained, also a small dumpling.

1136. Plain Boiled Beef.

Put in a saucepan six pounds of well-soaked beef, cut in two, with
three quarts of cold water; simmer gently three hours, and serve.
About a pound of either carrots, turnips, parsnips, greens, or
cabbage, as well as dumplings, may be boi