The Americans, as a rule, are not fond of soups, unless of the thicker
kind; but in no form can meat and vegetables be served together more
profitably and more nourishingly. As a matter of economy, it admits
of no argument, because every portion is useful, both bone and flesh;
and, when properly made, it is wholesome and palatable. On fresh-beef
day, if among the rations there are some choice bits--such as sirloin,
tenderloin, or rump steaks--cut them into neat slices, and use for
breakfast, broiling them if it can be done; if not, fry them. Save all
the bones, if large cut them in pieces and distribute equally among
the kettles. If the company numbers seventy men or less, use one large
kettle and two smaller ones. Fill them nearly with pieces of meat,
from one to three pounds each, not too closely packed; then add water
enough to cover it, and place it over a brisk fire, throwing in a large
handful of salt to each kettle. As soon as the water begins to boil,
and the scum begins to rise, deaden the fire, and skim, carefully and
faithfully, every ten minutes, and be very sure that the water does
not again come to a boil--_it should only simmer_; for when the
meat is boiling hard the pores of the flesh are immediately closed,
the essence of the meat, and all its impurities, are retained within,
no scum arises, the meat becomes hard and tough, and the soup thin and
watery. If it is only permitted to simmer, the pores are kept open,
the blood is drawn out, the juices are extracted, the meat is rendered
tender and wholesome, and the soup rich, nutritious, and palatable.
In one hour and a half--carefully skimming all the while--the meat
should be done; but if it has only simmered, two hours will be better.
Then take the meat out, leaving only the bones. An hour previous to
this, however, break up a tablet of desiccated vegetables as small as
possible, and divide them into as many portions as there are kettles of
soup. Place each portion in a separate pan, and fill with fresh clean
water, standing them near the fire until thoroughly saturated with
water. When the meat is taken out, put the vegetables in, and let them
boil gently two hours longer, during that time carefully skimming off
all the fat which rises to the surface. Then season with pepper and
salt, and a tablespoonful of vinegar, and serve out.
Both the French and American desiccated vegetables come in tablets.
The former being twice as large as the latter, it will therefore be
necessary to use one of the French or two of the American tablets for
a company, which will be found amply sufficient, as they swell up to
sixteen times their bulk in a compressed state.
The fat taken from the soup is valuable--first for selling, next for
frying, but principally because you don’t swallow it in your soup.