On arriving at Cathcart’s Hill, I met Sir John Campbell, who invited me to take some refreshment and a glass of Bordeaux. We descended to his rocky abode in front of Sebastopol, whence you could trace every shot or shell which passed, as well as view the whole city. On recounting my adventure of the lost pony, and of my being absent two days from Balaklava, “We heard,” said the aide-de-camp to Sir John, “that you had lost two ponies.” “No! no!” said I, “one at a time is quite enough, captain.” “I can assure you that is the joke at head-quarters. I also heard of your concert _à la Soyer_.” “We spent a regular London evening,” I replied. “I wish I had been there,” said the general; “we are getting very dull in our division. Before you go, Mons. Soyer, come and see my kitchen.” “I will, general.” Though very small, it was more deserving that title than the one at Lord Raglan’s. “Here,” said Sir John, “is our ration meat; I am sure you cannot make a tempting dish out of these materials, especially from the salt meat, which requires so much soaking, it is so hard.” “Well, general, I will not say I can make a dish worthy of Lucullus out of this; but I will try to make something palatable and fit to eat.” “I can assure you, Monsieur Soyer, that if you succeed, it will be conferring a great boon upon the army; and you must give them the receipts.” I did as follows: I cut about two pounds of salt beef, and as much salt pork, in pieces of about a quarter of a pound in weight, placed them, in a canteen pan with cold water, and set it on the fire. When lukewarm, I took the pan off, washed the meat well, and threw the water away. I then added three pints of fresh water, a quarter of a pound of onions sliced, two ounces of sugar, a teaspoonful of pepper, and two ounces of rice. I set it to stew and simmer gently for two hours. The general said:-- “You must come and dine with us about that time.” “I should certainly much like to taste it, general; but I must be at Balaklava before seven o’clock to-night. To-morrow I am coming over to the General Hospital, and if you will be kind enough to order some to be saved for me, that I may taste it when I come, I shall esteem it a great favour.” “I will do so, Monsieur Soyer, but try and be here to dinner. We shall dine about five o’clock.” The stew by this time began to simmer, and upon tasting the broth, I found it already very palatable, without being too salt. I begged of the cook to let it simmer very gently, which he promised to do.