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

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

by Soyer, Alexis · Page 383 of 593 · 207,454 words

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fork into the potatoes; they were as hard as pebbles. I was in despair. The stranger laughed aloud. I was rapidly getting sulky. “I see you have a good fire outside,” said my visitor; “that charcoal gives a beautiful heat. Now, if you will take my advice, I should say, cut a slice or two----“ “Excuse me,” I replied, “but if there is one thing more than another that I pride myself on, it is my cooking. I can cook with any fellow in the Crimea, perhaps excepting Soyer; and some people say that he is a great humbug.” “Do they indeed?” said he. “Well, he must be rather a clever humbug to sell 40,000 of his books.” “I must confess,” I said, “that his shilling Cookery-book is a great invention. I have made many capital dishes by its direction. The fact is, I generally superintend the cooking myself.” “And your politeness to me has spoiled your dinner. Now look here.” And, almost before I could interpose a word, my potatoes were in slices, a large onion was dissected piecemeal, my beef was submitted to the knife, a pinch or two of ration salt and pepper completed the preparations, and my little canteen-pan was on the fire. I looked on, regarding these proceedings with much astonishment, and not a little jealousy. After a few minutes the stranger gave the pan a graceful wave or two over the fire, and then replaced it on the table. There was a dinner fit for Sardanapalus! Never shall I forget the elegant curl of that steam, or the exquisite odour which soon pervaded the atmosphere of my tent. I could not help thinking of and half excusing a certain hairy man who lived in the first ages, and who for just such a mess of potage disposed of his estates. “How do you like it?” said the stranger. “Don’t talk at present,” I answered; “I consider dinner one of the most serious duties of life.” “Ah! ah! then you would not call Soyer a humbug to make this?” “Soyer!” I said in disdain--“Soyer never

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