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

said I, sharply. “But I tell you what, sir, they are there still, and you had better go to them.” “No, it is too late now; give them this note from me when they go out; and here is sixpence for yourself, for through your mistake you have after all rendered me a service. I did not wish to come here this evening, as I have an early engagement for to-morrow, so I will have a bit of supper and go home.” “Well, do, sir; I thank you, and am very glad I have given you satisfaction at last.” “Send Little Jack here; he knows what I like for supper.” “Hallo, Mr. Soyer, everybody in the coffee-room has been inquiring after you this evening,” said Little Jack upon entering. “I know; but that foolish waiter who was here just now made such a mull of everything, that he quite upset our party; I could not get any answer from him, so I made sure this table was laid out for us, and here I stuck.” “No, sir, your friends supped in the coffee-room, and are still there, if you like to have your supper near them.” “No, no; give me what you like here.” “What shall it be, sir? oysters, broiled kidneys, chops, steaks, stewed tripe, broiled bones?” “Have you nothing else?” “Yes, sir, grilled fowl and scalloped oysters; only they will take some time preparing.” “Well, give me scalloped oysters, and my favourite Welsh rare-bit, made in my style--you know; a pint of port wine, and fresh toast for the rare-bit.” “Yes, sir; the cook knows--I’ll tell him it is for you.” “But how is it you never vary your supper bill of fare? it is very scanty of choice for such a large tavern as this. I do not mean to complain, but give a little change now and then, by introducing a few new dishes.” “Ah! you’re right, sir; it would please the customers, and be much better for us waiters, to have something new to offer; but, bless you, sir! I have been many years in