Soyer designed a simple but brilliant stove that could use any fuel and cook any food. He also created recipes for cooking hearty food on a massive scale using his eponymous stove.
Cut or chop 50Lbs. of fresh beef in pieces of about 1/4Lb. each; put in the boiler, with 10 tablespoonfuls of salt, two tablespoonfuls of pepper, four tablespoonfuls of sugar, onions 7 Lbs. cut in slices: light the fire now, and then stir the meat with a spatula, let it stew from 20 to 30 minutes, or till it forms a thick gravy, then add a pound and a half of flour; mix well together, put in the boiler 18 quarts of water, stir well for a minute or two, regulate the stove to a moderate heat, and let simmer for about two hours. Mutton, pork, or veal can be stewed in a similar manner, but will take half an hour less cooking.
Note. A pound of rice may be added with great advantage, ditto plain dumplings, ditto potatoes, as well as mixed vegetables. For a regiment of 1,000 men use 20 stoves.