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

this place, and it was always the same; and no doubt will remain so for as long again, unless a gentleman like you takes it in hand--they would then attend to it; but, of course, you have something else to do.” “So I have; yet I don’t see why, in my next book upon cookery, I should not devote a few pages to the London suppers. I intend doing so, and, when published, I shall be happy to present you with a copy.” “That will be first-rate, sir; I thank you, and wont I recommend the new dishes _à la_ Soyer, as some of our customers call them!” “Well, my man, upon second thoughts, as you seem so anxious about it, and I am not going to join my friends, give me a pen and ink, and while supper is preparing, I will write a few practical receipts, which can be easily introduced without interfering with your duty or the kitchen; they will, no doubt, prove agreeable to your customers, who are in general a class of _bon vivants_, fond of good things as well as of variety in the bill of fare.” “Here is the pen, paper, and ink, sir.” “Thank you; come again in about twenty minutes, and they shall be ready; or, if you are not in a hurry, stay.” “No, sir, I am not; our supper business is over.” “Well, now listen: first, I do not intend to criticise your bill of fare, which is as much varied, if not more so, than that offered at other large taverns, and it is quite as well executed. Now, respecting kidneys--you consume a large quantity of them?” “So we do, sir.” “Then I will give you a receipt or two for dressing them:-- No. 1.--Take two kidneys, split them lengthways as close to the sinew as possible without parting them; remove the thin skin, lay them flat upon the table, and season rather highly with salt and pepper; then run them crossways upon a wooden, metal, or silver skewer, forcing the sinew upwards; this will prevent their curling