“Our feed at bed time was a success. We were warned of a hard day to follow, the march being extra long, and the road being so unsafe for trucks (on account of weak culverts) that we must carry our own dinners, which we must eat cold. In consequence we were given this morning an emergency ration, consisting of a slice of Bologna sausage, two pieces of dry bread, and two hard boiled eggs. These we put in our meat cans, with such chocolate as we could get from the buzzards; we are carrying them now, and are wondering if the cooks will get to camp in time to give us coffee.”
A cook of roughly the same moment, setting down the same dish.
662. INGREDIENTS.--To every lb. of suet allow 2 lbs. of lean beef; seasoning to taste of salt, pepper, and mixed spices. _Mode_.--Clear the suet from skin, and chop that and the beef as finely as possible; season with pepper, salt, and spices, and mix the whole well together. Make it into flat cakes, and fry of a nice brown. Many persons pound the meat in a mortar after it is chopped ( but this is not necessary when the meat is minced finely.) _Time_.--10 minutes. _Average cost_, for this quantity, 1s. 6d. _Seasonable_ at any time.
Sources: The passage is from Allen French, At Plattsburg, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — moss cloth, teapot stamp.