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
The weather having set in fine, everything became more cheerful. Small
dinner parties were given by the Guards and the Cavalry. Several
gentlemen, at the head of whom was Colonel Carleton, clubbed together
and engaged a man cook, who turned out a tolerable good dinner. He
cooked almost _al fresco_. Those regiments stationed close to Balaklava
fared the best, as they could procure provisions from the stewards of
the vessels in harbour. Colonel Carleton, one of our modern epicures,
whom. I had the pleasure of dining with while encamped there, gave us an
excellent dinner; and, for several reasons, never invited more than five
guests to dine with him:--firstly, from his good sense as a _gourmet_;
and, secondly, having no room for more. Dinner invitations poured in
from all quarters, both from sea and land. For some time, it appeared as
if the champagne corks were firing instead of the cannon at Sebastopol,
as the wind was in the wrong direction, and the report of the guns was
scarcely heard at Balaklava. It took me about an hour every morning to
write apologies to invitations--so numerous were they, and my duties
would not admit of my dining out every day. Moreover, the medical
gentlemen then strongly recommended moderation and care in the use of
food.
There was, however, one unexpected invitation I could not decline. One
evening, as I was returning late from the camp, I met several of the
heroes of Balaklava; amongst these Colonel Peel and Major Cook of the
11th Hussars, with whom I had the pleasure of being acquainted at
Scutari. They would take no refusal, so I was compelled to accompany
them to their mess-room and dine with them, which invite I was not long
accepting, requiring at the time no end of restoratives for myself and
charger, after a hard day’s duty. It was indeed a splendid place for the
Crimea--the camp being still in the infancy of luxury. A table was laid
for sixteen guests, who had wisely opened a kind of club in a large hut.
The rations were artistically turned to good account, and numerous
little extras were procured from Balaklava, particularly fish. Two fine
clout, or knotted turbots,[15] with the et-ceteras, gave an appearance
of luxurious festivity; and though no one could boast of the elegance of
the service, at all events there were a few plates, knives, and forks
upon the table--at that time luxuries were not requisite. Good health--a
ferocious appetite--lots of capital ale, porter, sherry, port,
champagne--laughter, puns, and fun in abundance--witty anecdotes, and
plenty of songs, good, bad, and indifferent, prevailed. The sixteen
officers were joined by about twenty more after dinner. They sat down
anywhere and everywhere, even out of doors. It was, in fact, the most
martial festival I had seen during my visit to the Crimea, and quite
cast in the shade our former semi-banquet at head-quarters.
Public-domain text, read in full here on John Shaqi.
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