Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil InstitutionsSoyer, Alexis
History
Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions
Soyer, Alexis
Cooking for military personnel; Crimean War, 1853-1856
We prepared to separate. Before leaving, I said, “The soldiers will be
able to do their rations the same way. I have recommended it to
Commissary Filder, who has agreed to it, and consented that the salt
rations should be issued the night before, thus giving the soldiers time
to soak the meat well. In consequence of this, it will require less
sugar; although it is rumoured that a quarter of an ounce is to be added
to their daily rations. They will then have as much as they require; and
when my new field-stoves are issued, they will admit both of the soaking
and the cooking of the meat; and various messes can be made, almost
impracticable in the small tin canteens now in use.”
I then told the general of my visit to the French kitchens, and what I
had seen there. He agreed with me that they employed too many men,
especially in time of war. It is true that the French soldiers
understood cooking much better than our men did, but, nevertheless,
their system admitted of great improvements. We were then standing in
front of Sir John’s cave facing Sebastopol. Of a sudden all the
batteries ceased firing, and Sir John exclaimed, “Hallo! there is a flag
of truce hoisted on the Russian side, and it is accepted. No doubt it is
for leave to bury the dead. Now is the time to have a good peep at
Sebastopol, Mons. Soyer; you have two hours for that purpose.”
The generals, staff officers, and a number of military men who were
present as lookers-on, started off; and I of course followed, making
sure Sebastopol was not more than a mile and a half or two miles
distant--which, _à vol d’oiseau_, it was not; but there were four or
five deep ravines, which made the distance much longer. The few who
started from the hill were joined by many on the road, and we soon
formed a small cavalcade of amateurs. I understood, from several parties
of whom I inquired, that we should have plenty of time to go and return
before the recommencement of hostilities, and that there was not,
therefore, the slightest danger. As it was on the French side the sortie
had taken place, some went one way and some another; and only about six
of us went towards the French trenches. Upon our arrival we experienced
some difficulty in getting in, and it was full twenty minutes before
they would admit us.
Public-domain text, read in full here on John Shaqi.
Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions — John Shaqi
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