Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

have only one plate.” (What they called a plate, was a round and deep tin dish, which held a pound of meat and a pint of soup.) I therefore recommended them to cut the meat as usual into small pieces, and pour the pint of boiling soup over it. This method had the advantage of keeping the meat hot. “It will enable the patients,” I said, “to eat both the soup and meat warm, instead of cold--the daily practice, in consequence of the slow process of carving.” “Very true,” said Dr. Macgregor. “Nay, more, the soup will comfort and dispose the stomach for the better digestion of the meat and potatoes. When the men are very hungry, they will often swallow their food without properly masticating it, and the meat is also probably tough.” We then tasted both the soup and meat. The former was thin and without seasoning; the latter, mutton, tough and tasteless. The potatoes were watery. All these defects I promised to rectify the next day. We proceeded to a ward where they complained bitterly that the meat was never done; in fact, it was quite raw, and then of course the cook was blamed. “Now,” said I to Miss Nightingale, “I will wager anything that we shall find some parts very well done, and some, no doubt, too much done, though it is all cooked in the same caldron.” “How do you account for that, Monsieur Soyer? is it owing to the bad quality of the meat?” “Not at all; that may come from the same sheep, and yet vary.” At another mess, the meat was well done; a small piece at the end only being over-cooked. “I will explain this to you, madam,” said I. “I remarked this morning that the man tied all the joints together very tight, after having put them upon a ‘skewer,’ as he calls it, almost as large as a wooden leg. The consequence is, that when the meat is thrown into boiling water, it is not properly done; the meat swells, and it is impossible for the heat or