Following are a few basic recipes that may have been used by British troops in the trenches. These are from the 1917 "Field Service Pocket Book."
Ingredients: meat, potatoes, onions, pepper, salt.
Peel, wash and slice the potatoes; peel, clean and cut up the onions, cut up the meat into smaller pieces, place a little water in the kettle and a layer of potatoes at the bottom, then a layer of meat and onions; season with pepper and salt, then add another layer of potatoes and so on to the top, potatoes forming the top layer. Barely cover the whole with water and stew gently for about two hours.
Ingredients as for Irish stew, with 5 lbs. of flour and 1-1/2 pounds suet or dripping[s] added for every 20 men. Prepare ingredients as in case of stew, cutting the potatoes in slices lengthwise, and cover with paste, making a hole in the centre. To make the paste, mix flour and water, roll or beat it out with the hands on a flat surface, adding a small teaspoonfull of baking powder for each pound of flour. The paste should be about 1/4 inch thick. Time required to cook, about two hours.
Cut up about one pound of lean beef (no fat) into small pieces, put in a kettle, add two pints of cold water, boil slowly, removing the scum as it rises, cook for about 2 hours, or longer if time admits; strain and serve.
Mix some flour with water to make a stiff dough. Flatten a piece of the dough with both hands till it is about 1/4 inch thick. Melt some fat in the cover of a mess tin and when quite hot place the chupattie in it and leave until it is brown on both sides [turning once?]. On an average fire, 1 lb. of flour can be made into chupatties in 1/2 hour.