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

when you know that General Canrobert must have that beef roasted for his dinner; and it is already past three o’clock. (“By Jupiter!” said one of them, “it’s no go--it’s for the Commander-in-Chief.”) Go along with you! (He began to inquire what I said.) Don’t answer me, sir, or you shall have a night in the guard-house. Pray, my fine fellow, which is the nearest way to the French head-quarters? I had better carry it myself--I shall be there first. Give it me,” said I, taking the basket, and ordering Thomas to follow. Bidding the astonished soldiers adieu, I galloped off with my prize. Upon arriving at head-quarters, I rated Thomas for his stupidity, and went to the kitchen to ask for a large dish to put the beef on. It quite astonished Monsieur Armand, as he had seen none of that quality before. Indeed, it contrasted strangely with some beef he had upon the table. “You are more comfortable now,” I said, “since those few additions have been made to your kitchen?” “Very much so; and I am extremely obliged to you for what you have done.” “You have a very good roasting fireplace. Will you be kind enough to have that piece of beef roasted to a turn for Lord Raglan’s dinner to-morrow, as it is Sunday?” “Yes,” said he; “it comes quite _à propos_; and I will roast it as well as I can, but must suspend it by a cord, as I have no spit.” “Do so--that will be more camp fashion; but pray don’t bake it, for that would spoil it, and you don’t know the trouble I had to get it as far as this in safety.” I then told him about Thomas and the French soldiers, at which he could not help laughing, saying, “It has had a narrow escape, for those devils of Zouaves will steal the coat from your back. A few days ago they stole a whole sheep from that bit of a larder I have here in the yard.” “You had better give it to the steward to keep