Manual of military cooking and dietary / War Office.

Date:
1933
Catalogue details

Licence: Public Domain Mark

Credit: Manual of military cooking and dietary / War Office. Source: Wellcome Collection.

    30/204 (page 10)
    (h) Occasional basting of baked meat, removal of liquid fat from the surface of stews and scum * from stock pots is of the utmost importance, if food when cooked is to be appetising and nourishing. . (2) Ovens should be kept at an even temperature for ordinary cooking. The raising and lowering of temperature by fre- quently opening oven doors, or by irregular stoking, should, as far as possible, be avoided. Stews should gently simmer. Fast boiling tends to make the meat tough. (k) At a selected time the serjeant-cook will give the word for the meals to be prepared for issue. When this has been done the food will be kept on the hot plate or inside the oven (door partly open) till the mess orderlies arrive to take the meal away. (7) After the issue to mess orderlies has been made cooks will proceed to the dining-rooms to assist in the distribution. NotEe.—The man who cooked the food will observe at the dining-room tables whether his efforts to provide a good meal have been successful and will note any complaints made, for future guidance. FOR SANITARY RULES FOR COOKHOUSES, see Appendix I COOKING APPARATUS (See Appendix XIIT) MANAGEMENT OF COMBINED COOKING APPARATUS (WARREN'S) After use the fire should be drawn, and the apparatus allowed to cool down. Close the furnace and ashpit doors, then remove the soot cap at the bottom of the stove pipe, insert the flue brush, clean the flue and the top of the oven, sweeping from side to side, close the soot cap and damper in the flue, open the soot caps on top of the oven, sweep the top and sides of it. Close the soot caps, remove the cover under the oven door, clean out the ashes and soot with a rake, sweeping well out with a flue brush, replace the cover, open the ashpit and furnace doors, clean out the furnace, empty the ashpit, and fill it with water. Lay the fire with wood:and coal. Close the furnace and ashpit doors. Fill the boiler to the gauge tap or to the level indicated on the water level gauge. In the morn- ing open the ashpit and furnace door. Light the wood and * The extraneous mattér or refuse which rises to the surface of liquids in boiling or fermentation. It is useless, and, if not removed, will, through the action of boiling or stirring, consolidate into small:pieces and possibly settle in the food being cooked.