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
Owing to the noise of a busy sea-port, as well as the succession of
importunate visitors who, though not admitted, were announced and
politely answered, Miss Nightingale must have been, I was well aware,
much fatigued. I therefore did not touch upon any important subject of
conversation, but begged of her to be prudent and return to her cabin
before the evening dew began to fall. She could not help expressing her
gratification at the sublimity of the sudden change. Her countenance
appeared to have imbibed the balm of health, and to have extended it to
her feeble frame.
“Did I not tell you true, mademoiselle,” said I, “when I begged of you
to leave, were it only for a short time, ‘ces soucieux rochers, et cette
terre d’esclaves?’”
She smiled, and requested the captain to have her removed to her cabin,
which was immediately done.
Mr. and Mrs. Bracebridge, and myself, cheerfully obeyed the invitation
of an intelligent silver bell which summoned us to dinner at his
lordship’s table. I trusted a genuine appetite without the slightest
reserve to a well-provided and well-conceived dinner, regretting only
having lost the use of my substantial appetite. The wine was on a par
with the dinner--excellent.
Early morn found me shaking hands with my illustrious _confrère_ the
_chef_, in his turret-like kitchen. I thanked him much for his capital
dinner. “Pray what have we for to-day?” was the last political question
I put to him. I am unwilling to append the bill of fare, as it might
give an unexpected appetite to my readers, and thus induce them to drop
this light reading for something more substantial. That would not answer
my purpose, as I wish them to go on with the book without depreciating
the cook. The night had been rather rough, and every one on board was
ill. The day passed as it generally does when persons have been so
roughly nursed by the mother sea. The dinner was probably excellent, but
no one could tell--not even myself. Towards night, the rolling waves
grew a little more sociable; so we entered into conversation, and the
wine and grog circulated freely. The captain, like all captains who have
never been sick or drowned, laughed at us, saying we were bad sailors.
“The title of ‘good sailor’ I am not ambitious to merit, captain,” said
I.
Next morning, I was on deck walking to and fro with the captain; the
night had been a little calmer than the previous one, but very foggy.
“Bless my soul!” said he, “what a bother it is we left Balaklava so
late. It is just like his lordship--we never know when we are going to
start. I would not give a fig for a voyage of pleasure at sea: business
men, sir! business men for navigation. All is calculated and goes right;
but for the present I don’t know where we are, it is so foggy. We are
not far from the coast; but we can’t for the life of us get in, even if
we were abreast of the entrance of the Bosphorus. We ought to have got
under way, as I proposed, at nine o’clock. Have you good sight, sir?”
Public-domain text, read in full here on John Shaqi.
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