The best piece of beef to use is a chuck steak. Take a chuck steak
(about 1-2 lbs) put it in a pan with about 1-1 1/2 qt of water. Add
about 4-5 tablespoons of salt and boil slow until the steak is
completely done and tender (about 1 hr at low to medium heat). Make
sure it gets completely done since it will be carried in the
haversack. Let cool and wrap the meat in brown paper. This will result
in a very pleasant tasting slightly salty meat that can be carried
without worry. I carried this for 4 days at Gettysburg until it was
completely consumed and had no problem at all. It can be eaten on the
march and doesn't have to be warmed. This also goes very well with
pre-boiled potatoes and is a lot healthier and convenient than salt
pork. I highly recommend it.
-Jeremy B. Mazur, a.k.a. "Brother Maynard"
Austin Mess, 26th Illinois Volunteer Infantry
Recipe for Johnny Cakes
1 cup Corn Meal
1 teaspoon Raw Sugar (turbinado)
1 tbsp. spoon Salt
½ cup Water
1 lb. of Bacon
In a bowl, mix the corn meal with the salt and sugar. Add water and
mix until you get a nice paste. Form the paste into patties and set
aside. Then fry the bacon. Keep the cooked bacon for your rations and
fry the cakes in the bacon grease until golden brown.
Wrap the patties in brown paper and then again in brown wax paper and
you are ready to go.
Recipe for Brown Wax Paper
Paraffin Wax (Gulf wax from Kroger)
Brown Lunch Sacks
Melt the wax in a double broiler. Do not melt in a pan without the
double broiler as wax is easily ignited when heated too much too fast.
Cut the bags up to make 8x10 sheets or whatever sizes you need. When the
wax is melted simply dip the paper is the wax. No need to let the paper
sit in the wax. Just dip and let drip-dry. It will be dry, with a thin
coat of wax, in a few seconds.
It is advised to first wrap food in brown paper and then again in the
wax paper to keep the wax off the food and to absorb any grease. Tie
closed with the string.
Note: Keep your haversack and canteen out of direct sunlight as much
as possible. Too much heat can melt the wax coating and shorten the life
of the food.
Recipe for Griffin’s Parched Corn
Fresh Corn on the Cob
1 tbsp. Lard
Using a canteen half, plate or small skillet, melt the lard. Cut the
corn off the husk and place in the pan. Fry until the corn is soft, then
This is a tasty little dish. You can add a bit of excitement by
frying onions or potatoes with the corn.