- 2 five inch by 1/2 hardtack biscuits, (see recipe above), or 1/4 pound of pilot bread, or 1/4 pound of salteen crackers.
- 4 cups of Mountain House freeze dried beef stroganoff, or any freeze dried or dehydrated meal that is mostly beef, or 2 MRE entries that are mostly beef.
- 2 pounds of stew meat cut into 1/2 inch cubes, or Mountain House freeze dried beef, or 2 pounds of any other beef product rehydrated, or 2 cans of Nalley's beef stew.
- 1 onion, finely chopped.
- 1 bunch of carrots chopped into small pieces.
- 1 cup of wheat grass finely chopped or spinach.
- 2 cups freeze dried peas, rehydrated or fresh peas if you can get them.
- 1 tablespoon cayenne pepper.
- 3 twelve oz cans of V8 juice, or 3 cans of Campbell's tomato soup, or other tomato soup.
- 10 potatoes, with the skins on cut into 1 inch chunks or so.
- DUTCH OVEN IN A FIREPLACE ON A WOOD FIRE:
- Clean out your fireplace and remove the grate, you need a clean level place to work.
- Build a fire and let it die down to its hot coals.
- When the fire dies down to its hot coals place the Dutch oven right onto the coals.
- Put the V8 juice and beef in the hot Dutch oven and stir fry the beef until well cooked.
- Throw in all the rest of the stuff and put the lid on.
- Let it simmer.
- About 20 minutes before serving bust up the hardtack by wrapping it in a cloth and bashing it with a hammer.
- When the simmering lobscouse softens the hardtack serve right in the Dutch oven. Be sure to put something on the table to protect it from the Dutch oven's cast iron legs.