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

in his pantry till to-morrow--it will then be safe.” “I will do so.” As Thomas was carrying it into the house, we met several officers, who inquired whence it came. I went and showed it to Colonel Steele, begging that he would be kind enough to offer it to Lord Raglan, with my respects. While I was in Colonel Steele’s room, in walked Sir George Brown and his aide-de-camp. “Bravo,” said the latter, looking at it; “you have indeed improved the ration meat, if this is a specimen.” “It is,” I replied; “but I am sorry to add that it is both specimen and stock.” “It is certain,” said the general, “I have seen no such meat since I left England. Where does it come from?” “Alexandria, general.” “Oh, that’s a long way to bring it in large quantities.” “Truly, general; but this is only an out-of-the-way piece. I think we may shortly have plenty, and at a moderate price, and from a nearer place. No time is lost; but, as the proverb says, ‘the world was not created in a day.’” At this moment Lord Raglan came in, quite by chance. “Hallo, Monsieur Soyer,” said he, “what have you got there?” “A piece of ration beef, my lord, with a certain addition of fat; and I beg your acceptance of it for to-morrow’s dinner. I have seen Armand about it, and he has promised to do it to a turn.” “That’s very kind of you,” said his lordship, giving his orders to the colonel, and inquiring, at the same time, about a very important telegraphic despatch. “But I must again tell you, as I mentioned once before, you will not find my cook a first-rate _cordon bleu_.” “Well, my lord, no doubt he does his best, according to the quality of the provisions, which, your lordship must be aware, are not first-rate. At all events, I shall trust this marvel to his skill; and if he does it to a turn, as he has promised, he will prove the correctness of my countryman’s words--Brillat Savarin--who says, in his _Physiologie