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

occasion were in charge of the troops. I had only given the written receipts for them to act upon, and charged a sergeant to watch over them, and see that the proportions in the receipts were properly attended to. An infallible plan of ensuring success at all times is to appoint a man of superior grade as overlooker. One to each regiment would be sufficient. Upon our arrival we found everything in perfect order: the stoves were clean, the contents properly cooked, and the consumption of fuel four hundred per cent. less than in the usual way. Only five different messes were prepared upon this occasion--viz., ox-head soup, stewed fresh beef, Scotch hodge-podge of mutton, salt pork and beef with dumplings. Everything was done to perfection. After carefully explaining the process to Generals Eyre and Bentinck, who were not present on the great opening day, we sat down to test the quality of the articles. A sumptuous lunch was displayed from the soldiers’ rations--always excepting the ox heads, which I had obtained from the butcher, as usual, on the eve of their funeral. With these I made an excellent _pot au feu_, enough for fifty men. Lord Rokeby was so highly delighted with it, that he recommended it to all, and requested me to give this receipt, as well as that for stewed beef, to his cook--for which see Addenda. A goblet of Marsala wine, with a lump of ice, terminated this martial collation under a burning sun, and amid the everlasting roar of the bombardment of the besieged city. The guests retired, quite satisfied. Even General Eyre, though still adhering to his opinion that it was too good for soldiers, and would make them lazy, said, “Soldiers do not require such good messes as those while campaigning.” At which remark the gentlemen present could not refrain from laughing. “Well, general,” said I, “your plan has been tried, and, as you perceive, has not answered. I was therefore obliged to introduce a simpler style, by which soldiers might cook with pleasure and less difficulty, and, having once learnt, always will