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

following plan that I succeeded. To effect this very important object, as well as to introduce my new system, I devoted an hour to attend in person and give the first lesson myself to the soldier-cooks. As the colonel, quartermaster, and a serjeant were present, besides many officers as lookers-on, a great impression was thus created upon the men, who immediately saw the importance of following my instructions. I supplied the cooks with receipts printed at head-quarters, which gave them quite an official appearance. The annexed specimen will give an idea of their simplicity, and of the facility with which they might be adopted:-- SOYER’S SIMPLIFIED RECEIPT TO COOK SALT MEAT FOR FIFTY MEN. HEAD-QUARTERS, CRIMEA, _12th May, 1856_. 1. Put 50 lbs. of meat in the boiler. 2. Fill with water, and let it soak all night. 3. Next morning wash the meat well. 4. Fill with fresh water, and boil gently three hours. P.S.--Skim off the fat, which, when cold, is an excellent substitute for butter. SOYER’S ARMY SOUP FOR FIFTY MEN. 1. Put in the boiler 30 quarts, 7½ gallons, or 5½ camp-kettles of water. 2. Add to it 50 lbs. of meat, either beef or mutton. 3. The rations of preserved or fresh vegetables. 4. Ten small table-spoonfuls of salt. 5. Simmer three hours, and serve. P.S.--When rice is issued, put it in when boiling. Three pounds will be sufficient. About 8 lbs. of fresh vegetables, or 4 squares from a cake of preserved ditto. A table-spoonful of pepper, if handy. Skim off the fat, which, when cold, is an excellent substitute for butter.[23] (For other variations of receipts, see Addenda.) Thanks to the kindness of the colonels and of the authorities of each regiment, every man did his best, and not one found fault with either the stoves or the receipts: on the contrary, they all took pride in their task, and only regretted being compelled to return to the use of the camp-kettles, as sufficient of my stoves had not then arrived to enable me to supply them all. The cooking out of doors