1903 The still-room by C. Roundell

The Still-Room

taken in another basket, with a bottle or two of For a boating-trip lasting a day or two the following sug- gestions may be found useful. When you encamp by the riverside, and your fire is burning, put on the saucepan with ten potatoes roughly peeled, three unpeeled onions, and a couple of carrots sliced. Pour in just enough water to cover the vegetables, and boil them for twenty minutes, keeping the lid of the saucepan tightly closed. After twenty minutes pour off the water, and put into the sauce- pan the contents of a one-pound tin of haricot- mutton, or beef, or Irish stew, and stir in two large spoonfuls of Bovril or Liebig's Essence of Meat. If Worcester sauce is liked, add a tea-spoonful of that. Stir all well together, and continue to stir the stew over a hot fire for five or six minutes. This makes a good dinner for two hungry men. If you can buy from a neighbouring garden some young potatoes and carrots use twenty of each. Do not peel the potatoes, only wash them and rub them with a coarse cloth. In washing up after such a meal use abso- lutely boiling water, for merely hot water is of no use. Fill your saucepan or cooking-pot with water, and when it boils scour it round a few times with a piece of house-flannel tied firmly to a stick. Do the same to the frying-pan. Put metal cups and plates into boiling water, also the blades of knives and the prongs of forks (keeping the handles out of the water). In this way they will soon be quite claret or light beer, and a few tumblers.