Pork Soup with Vegetables

This soup is good for a change, and quite economical. Take four pounds of clear pork, without rind or bone; cut it into pieces about one inch square; put into a pan a little fat, which must be as hot as possible, and throw in enough pork to cover the bottom, which is to be fried quite brown, and turned into another pan whilst the balance is being fried. Have three camp kettles filled with clean water; boil it, and add to each kettle one-third of the fried pork, with a handful of salt. Let it boil moderately for fifteen minutes, and in the meanwhile, having soaked the desiccated vegetables, add one-third to each kettle, and continue boiling, not too fast, for one hour and a half. Season with pepper, salt, and a little vinegar, and if there is any stale bread to be had, three or four loaves should be cut into pieces two inches square, or less, and divided equally in the three kettles. After fifteen minutes’ slow boiling the soup is ready to serve. Whatever fat floats on the top, before the bread is added, should be carefully removed.