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

be conferring a great boon upon the army; and you must give them the receipts.” I did as follows: I cut about two pounds of salt beef, and as much salt pork, in pieces of about a quarter of a pound in weight, placed them, in a canteen pan with cold water, and set it on the fire. When lukewarm, I took the pan off, washed the meat well, and threw the water away. I then added three pints of fresh water, a quarter of a pound of onions sliced, two ounces of sugar, a teaspoonful of pepper, and two ounces of rice. I set it to stew and simmer gently for two hours. The general said:-- “You must come and dine with us about that time.” “I should certainly much like to taste it, general; but I must be at Balaklava before seven o’clock to-night. To-morrow I am coming over to the General Hospital, and if you will be kind enough to order some to be saved for me, that I may taste it when I come, I shall esteem it a great favour.” “I will do so, Monsieur Soyer, but try and be here to dinner. We shall dine about five o’clock.” The stew by this time began to simmer, and upon tasting the broth, I found it already very palatable, without being too salt. I begged of the cook to let it simmer very gently, which he promised to do. We prepared to separate. Before leaving, I said, “The soldiers will be able to do their rations the same way. I have recommended it to Commissary Filder, who has agreed to it, and consented that the salt rations should be issued the night before, thus giving the soldiers time to soak the meat well. In consequence of this, it will require less sugar; although it is rumoured that a quarter of an ounce is to be added to their daily rations. They will then have as much as they require; and when my new field-stoves are issued, they will admit both of the soaking and the cooking