Receipt Suggestions for 'Cooking by File'

From FFX Learning
(Redirected from Receipt)
Jump to: navigation, search

Adapted from an article originally written for and printed in ‘True Relation’.

On some occasions soldiers do their own cooking at events. Those who are interested in doing this will need basic ingredients, utensils and recipes.

INGREDIENTS REQUIRED FOR ‘COOKING BY FILE’

pre-soaked beans for thickening stews etc.
breadcrumbs
onions
bacon (raw, for frying & chunks of precooked for adding to meals
bread
cheese
ham
a surfeit of eggs (just in case)

Anyone wishing to have a go at cooking might wish to consider clubbing in with mates regarding food & the use of cooking utensils.

FOODSTUFFS THAT ARE USEFUL TO CONSIDER

rashers of bacon (yes, they had bacon rashers!)
eggs
cabbage
spinach
sausages
pre-roast chicken (or a raw one if there are any spits available)
mutton/lamb cut into cubes
pre-soaked peas
sweet potatoes
herbs such as parsley, thyme, sage & rosemary (fresh if you like but dried will do just as well) cheap beer to throw in the pot milk

USEFUL UTENSILS

skillet
small 'marmite' (cauldron)
pottery cooking dishes
pipkins

RECEIPTS

One pot stew, cooked in a pipkin

Ingredients:

Bacon bits (leave out if 'veggie')
onions
anything else veggie cut up small
herbs to taste.

To cook:

Place in a pre-warmed pipkin with water and seasoning. Leave it at the edge of the fire, give it a turn occasionally. Eat with bread if you wish.


Mutton(or Lamb) in beer

This amount serves about four people. Allow at least one and a half hours to boil the meat (unless it is pre-boiled at home)

Ingredients:

2lb leg mutton/lamb, cut into thin slices across the grain
1pt brown ale
1 large or 2 small onions, thinly sliced
salt and pepper
small amount of butter (about thumb joint's worth)
bread to serve it on

To cook:

Place meat in heavy pan (small cauldron) with beer & onions, simmer for an hour and a half before adding salt, pepper & butter. Simmer until tender. Serve over the bread.


Thick Mutton (or Lamb) Stew

This amount serves about four people.

Ingredients:

1lb lean mutton or lamb
approx. 1pt water
couple of handfuls of breadcrumbs
good pinch salt
handful fresh parsley ('else a good pinch dried)
sage

To cook: Cube the mutton/lamb, simmer in a cauldron with water for an hour and a half or until tender, then add the rest of ingredients until bread has been fully absorbed and the liquid has thickened into a stew.


Omelettes

Ingredients:

Eggs (1 goose egg does a good omelette)
fillings of your choice

To cook: Make either in a pottery pan (be careful that it doesn't crack) or on a skillet (but make sure the fire is very hot. Fry spinach or whatever you fancy on the skillet, beat up a couple of eggs, pour onto the fried stuff and you have an omelette - bingo.


Thick pea pottage

This amount serves about four people.

Ingredients:

handful of fresh breadcrumbs
1 egg yolk
handful of fresh parsley (or good pinch dried)
pinch salt
1/2pt milk
12oz pre-soaked peas or 19oz can
dried ginger (optional but yummy)

To cook: Beat together breadcrumbs, egg yolk, parsley salt and ginger (if using). Bring milk almost to the boil then pour in peas and egg yolk mixture. Bring to the boil and stir continuously over low heat (at edge of fire). Eat as it is or leave to thicken and serve with a fish cooked on the skillet.


© 2010 Angela Cotgrave