MANUAL FOa NONCOMMISSIOKED OmCERS. 39 



before turning, depending upon whether it is desired it shall 

 be rare, medium, or well done. Then turn and fry briskly as 

 before. Suit and pepper to taste. 



Applies to beef, veal, pork, mutton, venison, etc. 



Frjesh meat (to broil), — Cut in slices about one inch thick, 

 from half as large as the hand to four times that size. Sharpen 

 a stick or branch of convenient length — say, from two to four 

 feet long — and weave the point of the stick through the steak 

 several times, so that it may be readily turned over a few brisk 

 coals or on the windward side of a small fire. Allow to brown 

 nicely, turning frequently. Salt and pepper to taste. Meat 

 with considerable fat is preferred, though any meat may be 

 broiled in this manner. 



Fresh meat (to stew). — Cut into chunks from one-half inch 

 to one inch cubes. Fill cup about one-third full of meat and 

 cover with about one inch of water. Let boil or simmer about 

 one hour, or until tender. Add such fibrous vegetables as car- 

 rots, turnips, or cabbage, cut into small chunks, soon after the 

 meat is put on to boil, and potatoes, onions, or other tender 

 vegetables when the meat is about half done. Amount of vege- 

 tables to be added, about the same as meat, depending upon 

 supply and taste. Salt and pepper to taste. Applies to aH fresh 

 meat and fowls. The proportion of meat and vegetables used 

 varies with their abundance, and fixed quantities can not be 

 adhered to. Fresh fish can be handled as above, except that it 

 is cooked much quicker, and potatoes and onions and canned 

 corn are the only vegetables generally used with it, thus mak- 

 ing a chowder. A slice of bacon would greatly improve the 

 flavor. May be conveniently cooked in meat can or cup. 



VEGETABLES. 



Potatoes (fried). — Take two medium-sized potatoes or one 

 large one (about one-half pound), peel and cut into slices 

 about one-fourth inch thick and scatter well in the meat can 

 in which the grease remains after frying the bacon. Add 

 sufficient water to half cover the potatoes, cover with the lid 

 to keep the moisture in, and let come to a boil for about 15 to 

 20 minutes. Remove the cover and dry as desired. Salt and 

 pepper to taste. During the cooking the bacon already pre- 



