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
That in the description they gave of the opening of my kitchen at
Scutari, in the number of the 14th inst., an error crept in,
occasioned by the omission of a word, which entirely alters my
sentiment, and if not contradicted would reflect much discredit
upon the authorities at Scutari, [and thereby inflict a serious
injustice. The sentence to which I referred appears in the paper
thus--] “That I prepared my bill of fare according to the
provisions allowed, which are at all times of an inferior quality;”
whilst the passage should run as follows:--“_That I prepared my
bill of fare according to the provisions allowed, which at all
times are of an inferior quality at_ CONSTANTINOPLE in comparison
to English provisions.”
“I suppose you meant to say, the provisions to be obtained.”
“Exactly, colonel.”
“What do you wish me to do?”
“Merely to be kind enough to explain the error to Lord Raglan
to-morrow, as it would appear very ungrateful on my part to the
authorities at Scutari; more especially as I informed his lordship that
those gentlemen had done everything in their power to assist me.”
“I had better do it at once. His lordship has just done dinner. I will
go and show it to him; you can walk in with me.”
“No, I thank you; I had rather wait here.”
In a few minutes he returned with the paper, saying, “I have shown it to
Lord Raglan, and he will make a note of it.”
He had scarcely uttered the words, when I heard his lordship inquiring
in the corridor, “Where is Monsieur Soyer? where is he?” and in he
walked, followed by his Staff, seven or eight in number, among whom was
Dr. Pennefather. The Commander-in-chief was dressed in plain clothes,
and looked very well, full of health and vigour. His fine open
countenance, so characteristic of the man, was more brilliant than ever,
and his conversation quite jocular. After alluding to the step I had
just taken, and which, he observed, was very thoughtful on my part, he
promised to have the parties informed of the mistake, and of my
explanation.
“Monsieur Soyer,” (Lord Raglan, as he said this, was standing in the
doorway, leaning on his right shoulder, with his legs crossed, and
surrounded by several gentlemen, forming a group which I shall not
forget as long as I live,) “you must have known my old friend Ude?”
“I did, my lord.”
“How many years were you at the Reform Club?”
“Above twelve. It was old Mr. Ude who gave the late Madame Soyer away
when we were married; so we often visited him.”
“Lord Alvanley, who had apartments at Mr. Ude’s, lived there for years,
and I frequently visited him,” said Lord Raglan.
“If so, no doubt your lordship will recollect a very interesting picture
of a country girl going to market, with a basket of poultry under her
arm?”
“I do, very well indeed, and I know it was painted by your wife. It was
very cleverly done. But you had all her best pictures at the Reform
Club. You showed them to me yourself.”
Public-domain text, read in full here on John Shaqi.
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