Simmer all gently together until the vegetables are tender, put in the dressed meat, and let the preparation simmer gently until the meat is hot and im- pregnated with the flavour of the stew, but it must not boil again. Arrange the meat and vegetables on a hot dish, pour the gravy over, and serve. If liked, the gravy can be thickened with curry-powder or paste and a portion of ground rice, instead of with floui-. ^\Tien this is done, some rice boiled as for curry should be sent to table on a separate dish. Time, about an hour and a half. Ratel-i-COUm. — This is a sweetmeat of Turkish origin, which has recently become common in confectioners' shops under various names, but chiefly under that of " Lumps of Delight." It is made of starch and syrup, and is sometimes coloured. It is imported into this country in the form of small cakes, one or two inches square, and about an inch thick, and evidently cut from a mass. These cakes are sprinkled with powdered sugar to keep them from sticking together in the small boxes in which they are packed. Rations, Army and Navy.— At home the army ration is three-quarters of a pound of meat and one pound of bread— "best seconds " — if in barracks ; or three-quarters of pound of meat with a pound and a half of bread if in camp. If a grocery ration is also issued, for every such ration three-halfpence are deducted from the pay of the recipient. In cases where men are not suppHed with rations, an allowance is granted of si; oe a day. Abroad, the ra- tion is one pouna ot bread, or three-quarters of biscuit, and one pound of fresh or salt meat, except at certain stations, where, in considera- tion of the climate, a different ration is specially provided. During field operations, the bread ration may be increased, though not above a pound and a half of bread, or one pound of biscuit. The commanding officer may, during BAT (718) RAV active operations, direct the issue in addition to the above of wine, spirits, or any other article of subsistence equivalent thereto. The stoppage for this foreign ration is one penny. AVhen the families of soldiers accompany them abroad, they are allowed the following rations : — the wife (married under regulation), half a ration ; each legitimate child under seven years of age, a quarter ration ; from seven to fourteen, a third of a ration. The full navy ration is made up of the fol- lowing articles : daily one pound and a quarter of ship biscuit, or one pound and a half of soft bread, one-eighth of a pint of spirit, two ounces of sugar, one ounce of chocolate, quarter of an ounce of tea, one pound of fresh meat, and half a pound of fresh vegetables, when these are procurable ; otherwise, one pound of salt pork with a third of a pint of spht peas, or one pound of salt beef with nine ounces of flour, three-quarters of an ounce of suet, and one ounce and a half of currants or raisins. On alternate salt beef days, two ounces of pre- served potatoes. Weekly — quarter of a pint of oatmeal, half an ounce of mustard, quarter of an ounce of pepper, and quarter of a pint of vinegar.

AI-modernized reading of the original text

Simmer all gently together until the vegetables are tender, put in the dressed meat, and let the preparation simmer gently until the meat is hot and impregnated with the flavour of the stew, but it must not boil again. Arrange the meat and vegetables on a hot dish, pour the gravy over, and serve. If liked, the gravy can be thickened with curry-powder or paste and a portion of ground rice, instead of with flour.When this is done, some rice boiled as for curry should be sent to table on a separate dish. Time, about an hour and a half. Ratel-i-COUm. — This is a sweetmeat of Turkish origin, which has recently become common in confectioners' shops under various names, but chiefly under that of " Lumps of Delight." It is made of starch and syrup, and is sometimes coloured. It is imported into this country in the form of small cakes, one or two inches square, and about an inch thick, and evidently cut from a mass. These cakes are sprinkled with powdered sugar to keep them from sticking together in the small boxes in which they are packed. Rations, Army and Navy.— At home the army ration is three-quarters of a pound of meat and one pound of bread— "best seconds " — if in barracks ; or three-quarters of pound of meat with a pound and a half of bread if in camp. If a grocery ration is also issued, for every such ration three-halfpence are deducted from the pay of the recipient. In cases where men are not supplied with rations, an allowance is granted of si; oe a day. Abroad, the ration is one pound of bread, or three-quarters of biscuit, and one pound of fresh or salt meat, except at certain stations, where, in consideration of the climate, a different ration is specially provided. During field operations, the bread ration may be increased, though not above a pound and a half of bread, or one pound of biscuit. The commanding officer may, during BAT (718) RAV active operations, direct the issue in addition to the above of wine, spirits, or any other article of subsistence equivalent thereto. The stoppage for this foreign ration is one penny. When the families of soldiers accompany them abroad, they are allowed the following rations : — the wife (married under regulation), half a ration ; each legitimate child under seven years of age, a quarter ration ; from seven to fourteen, a third of a ration. The full navy ration is made up of the following articles : daily one pound and a quarter of ship biscuit, or one pound and a half of soft bread, one-eighth of a pint of spirit, two ounces of sugar, one ounce of chocolate, quarter of an ounce of tea, one pound of fresh meat, and half a pound of fresh vegetables, when these are procurable ; otherwise, one pound of salt pork with a third of a pint of split peas, or one pound of salt beef with nine ounces of flour, three-quarters of an ounce of suet, and one ounce and a half of currants or raisins. On alternate salt beef days, two ounces of preserved potatoes. Weekly — quarter of a pint of oatmeal, half an ounce of mustard, quarter of an ounce of pepper, and quarter of a pint of vinegar.

Cassell's dictionary of cookery