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
“Not at all, general--no masons, carpenters, nor engineers. My stoves
are adapted for the open air, to cook in all weathers, and to follow the
army.”
“I am aware of that, as I saw the model when you were here last.”
“Exactly. All I shall require will be three bell-tents for myself and
assistants, as I must reside in the camp.”
“Very well; I will give orders to that effect.”
“I would also recommend you to select a regiment near head-quarters for
your own convenience in visiting and watching the progress of the
kitchens.”
“I think the Guards in the First Division will suit our purpose best. Do
you know where they are?”
“I do; but perhaps you will be kind enough to send some official with me
to select the spot.”
“We will ride over this afternoon. You had better dine with us this
evening. You know the greater part of the gentlemen of my Staff; and
those you do not, know you.”
“Many thanks, general, for your kind invitation, which I accept with the
greatest pleasure.”
“Have you anything in that parcel to show me?”
“Yes; one of my new bread-biscuits, which I wish you to taste.”
On opening the parcel, he took it out, saying, “Lord bless you! this
will be too hard for my teeth.”
“Not so hard as you think. It is much softer than the ordinary biscuit
which it is intended to replace. At any rate, it may be issued in turn,
and will afford an excellent change for the troops. I have kept some
above three months, and they are quite good. The Duke of Newcastle
tasted one of them, and was much pleased with it.”
Having broken a piece off and tasted it, the general partook of some and
found it very good, though not nearly so hard as he anticipated. He
declared that it was much more palatable than the common biscuit, and
that he quite enjoyed it. General Simpson was at that time very unwell,
and he seldom ate anything but arrowroot and biscuit soaked in boiling
water. I tasted some of his fare, and found it tolerably good, but not
nutritive enough for a man who worked hard. He informed me that he was
often occupied eight or ten hours a day writing. As his complaint was
diarrhœa, I proposed boiling some plain rice after the receipt given
in Addenda, which was at all times so much approved of by the doctors.
This I did the next day. The general took a great deal of bodily
exercise in the camp and in the trenches.
On quitting General Simpson, I paid my respects to General Eyre, with
whom I had some business to transact. He was then at the head of the
Ordnance Office, and General Simpson had referred me to him for all I
might require from that department. The general gave me a very kind
reception, and granted all that I required. Having two hours to spare, I
made up my mind to go to the French camp or head-quarters. I had not had
the pleasure of seeing General Pelissier since he received the
appointment of Commander-in-chief. As I was going out, I met General
Jones, the engineer.
“Do you recollect, Monsieur Soyer, where we met last?”
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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