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

with butter; let it swell slowly near the fire, or in a slow oven till tender; each grain will then be light and well separated. Add to the above a small tablespoonful of aromatic sauce, called “Soyer’s Relish or Sultana Sauce,” with a quarter of a teaspoonful of curry powder; mix together with a fork lightly, and serve. This quantity will be sufficient for two or three people, according to the prescriptions of the attending physician. NO. 33.--FIGS AND APPLE BEVERAGE. Have 2 quarts of water boiling, into which throw 6 dry figs previously opened, and 2 apples, cut into six or eight slices each; let the whole boil together twenty minutes, then pour them into a basin to cool; pass through a sieve; drain the figs, which will be good to eat with a little sugar or jam. NO. 34.--STEWED FRENCH PLUMS. Put 12 large or 18 small-size French plums, soak them for half an hour, put in a stew-pan with a spoonful of brown sugar, a gill of water, a little cinnamon, and some thin rind of lemon; let them stew gently twenty minutes, then put them in a basin till cold with a little of the juice. A small glass of either port, sherry, or claret is a very good addition. The syrup is excellent. NO. 35.--FRENCH HERB BROTH. This is a very favourite beverage in France, as well with people in health as with invalids, especially in spring, when the herbs are young and green. Put a quart of water to boil, having previously prepared about 40 leaves of sorrel, a cabbage lettuce, and 10 sprigs of chervil, the whole well washed; when the water is boiling, throw in the herbs, with the addition of a teaspoonful of salt, and ½oz. of fresh butter; cover the saucepan close, and let simmer a few minutes, then strain it through, a sieve or colander. This is to be drunk cold, especially in the spring of the year, after the change from winter. I generally drink about a quart per day for a week at that time; but if