This soup is good for a change, and quite economical. Take four pounds
of clear pork, without rind or bone; cut it into pieces about one inch
square; put into a pan a little fat, which must be as hot as possible,
and throw in enough pork to cover the bottom, which is to be fried
quite brown, and turned into another pan whilst the balance is being
fried. Have three camp kettles filled with clean water; boil it, and
add to each kettle one-third of the fried pork, with a handful of salt.
Let it boil moderately for fifteen minutes, and in the meanwhile,
having soaked the desiccated vegetables, add one-third to each kettle,
and continue boiling, not too fast, for one hour and a half. Season
with pepper, salt, and a little vinegar, and if there is any stale
bread to be had, three or four loaves should be cut into pieces two
inches square, or less, and divided equally in the three kettles. After
fifteen minutes’ slow boiling the soup is ready to serve. Whatever
fat floats on the top, before the bread is added, should be carefully
removed.