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

the same materials, he could hardly swallow. It had no seasoning, had a blackish appearance, and was quite tasteless. “There is no comparison,” said Mr. Milton. “All the soup will in future be like the sample I have made, and I can greatly improve it by the addition of a few pounds of brown sugar and a little flour extra.” “Monsieur Soyer, I beg you will not regard such trivial expenses, at any rate for the present; what is required you shall have.” “I see the fresh vegetables are very bad--as you have a quantity of preserved ones, I shall mix them.” “In future we must try and get better meat, poultry, and eggs; and, above all, charcoal. I am aware you have justly complained of them. Have you seen our bread?” “Yes, I have, and very good it is too.” “That is really all we can manage to my satisfaction. As regards the meat and poultry, I will send you the contractor; but the charcoal is in the commissariat department. I shall write an official letter respecting it. I see,” he continued, looking at some, “it is all dust, and seems quite wet.” “Pray send off a letter; and if you will give me the name of the gentleman who is at the head of that department, I shall be happy to make his acquaintance; and beg of him not to allow any delay, as I consider this the most important matter of all.” I repeated the reason for saying this which I have before mentioned. After listening attentively to my remarks, Mr. Milton said:-- “You may well call it the most important, and the sooner it is altered the better.” We parted. I then told the soldier cooks to have the boilers thoroughly cleaned, and everything in from the stores by eight o’clock the next morning, as I intended making the soup myself. I left Julien, my head man, with them to superintend matters. Having called upon Doctor Taylor, I had a long conversation with him upon cookery. In the course of this he said,-- “On finding that