Royal Army Medical Corps training, 1908 / War Office.

Date:
1908
Catalogue details

Licence: Public Domain Mark

Credit: Royal Army Medical Corps training, 1908 / War Office. Source: Wellcome Collection.

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    with regard to this, as well as cooking in mess tins, preserved meat tins, and the improvisation of Field Ovens, together with useful recipes for Field Cooking are given on pages 61-70 of The Manual of Military Cooking. In the Manual of Military Engineering, Plate 57 shows the “Broad Arrow” Kitchen, sufficient to cook for the personnel of two whole Field Ambulances. Plate 58.—The Gridiron Kitchen, and in Plate 59 it is shown how the kettles should be arranged when the encampment is fora night, and no trench kitchen is made. See also para. 177, description of same. TPB WEE z m BZ | [l WAN. tg: t Wy | WAL Ze <—-2 FTE] ‘Fig. 33.—Waxt Kitcnen with Kerries, Tro show Dimensions, (3) The Portable Stove-—This stove is for use in the field ambulances, and stationary and base hospitals. It consists of two ovens, two boilers with lids, four baking dishes, one grate and two shelves. The ovens (one of which is smaller than the other) are made of steel plate. The grate is made of wrought iron, and the boilers and baking dishes of tin plate. Each apparatus is considered capable of cooking for 50 patients. Place the ovens back to back, leaving space between them to receive the grate, which is provided with four hooks to engage m ‘slots in angle pieces fixed to the bottoms of the ovens. Before the grate is set in its place, connect the ovens together by means of the plates pivoting on the sides of the smaller oven, and furnished with hooks to fit into slots cut in the top of the larger oven. These plates, when in position, close in the fire space. The ‘doors of the oven have their hinges at the top, and open upwards. Each ‘oven has a movable shelf of plate iron to rest on a ledge, and ‘intended to receive one baking dish, the second being placed on the bottom of the oven. The boilers rest on top of the ovens over the fire. Troops should, under all circumstances, have their dinners ready one hour and a half after the rations are issued.