The Daily Dispatch: June 5, 1861., [Electronic resource]

Army cooking.

Salt Beef.--Salt beef comes in pieces from eight to twelve pounds in weight. Before being cooked they should be well washed and soaked in cold water for twenty-four hours, changing the water three times.

For Boiling.--For boiling, it should be placed in a stewpan of cold water, and made to boil quickly; as soon as the water boils the meat must be taken out, the water thrown away, and fresh cold water placed in the pot, with the meat still warm; boil it the usual time, according to the description of joint.

Baked or Roasted Ribs of Beef.--Prepare the meat as above; make a paste of flour and water, and bake it in a slow oven for twenty minutes for each pound; do not cut it till cold.

Stewed Salt Beef.--Prepare it as above, and cut it into steaks of the usual thickness; have some cabbage or other greens ready boiled; chop them up, and with the meat placed in a stew pan with a gill of water to every pound of meat, one teaspoonful of sugar to each pound, and one teaspoonful of pepper to every four pounds of meat; stew gently for two hours; to vary the flavor, carrots, potatoes, haricot beans, boiled maccaroni, cut up into pieces about an inch long, may be added.--Beef prepared in these modes is fit for the tables of a thousand pounds a year.