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

Zouave had by this time arrived--no one but the groom was at home, and he could speak neither French nor English, being a Greek--so I set my Zouave to lay the table; and with my magic stove I cooked some ration-mutton, made an omelette, brought out a piece of cold beef, bread, &c., and gave them a bottle of ale and a glass of sherry. In twenty minutes their hunger was appeased, and I told them they were welcome to stay, but that I must proceed to my duty. At the same time I informed them, that at six o’clock dinner would be ready, and they were welcome to partake of it if they happened to be about the camp; but that they were on no account to wait for me in case I did not return, as I did not know what I might have to do in the hospitals. They thanked me for my hospitality, and said they would try and see something of the battle, and if anywhere about my quarters, would be too happy to return to dinner. We then parted; they proceeding towards Sebastopol, and I to the hospital. On my arrival I found, to my surprise, that not one wounded man had been brought in. After waiting some time I saw Dr. Mouatt, and inquired if anything extra was wanted; his reply was, “We have all that is needed for their reception.” I then went to the purveyor, and to the kitchen; but fearing, as the battle was raging fiercely, the number of wounded might exceed the means at their disposal, I remained about the hospitals. I did this in case my services might be required, as I was well aware of the importance of speedy relief to the sufferers. Towards evening the wounded began to arrive, though not in great numbers. I left my Zouave there and returned to the camp, telling him if anything was required, to ride home at once and inform me, as the doctors would be so much engaged--and in particular Dr. Mouatt, who would most probably not be