“It must be about ten years, my Lord.”
“More than that; let me see—it cannot be less than fourteen, I am sure. I recollect going with some friends of mine, to visit you in your interesting kitchen at the Reform Club. You remember?”
“So well, that I recollect your lordship saying you never had a good dinner excepting when they gave you the pot-au-feu made after my receipt, and that I was one of your great benefactors.”
“Perfectly right, Monsieur Soyer. You have been one not only to me, but the public at large, in making all your receipts known. Since we met, you have worked very hard, and, although I did not see you, I watched your progress and industry.”
“I am still quite ready to render myself useful, and willing to work harder than ever, under your direction.”
“Well, well, you may depend upon it I shall do all in my power to render your services available.” Turning to an officer on his left, Lord Raglan said, “Will you allow me to introduce Monsieur Soyer?” Then addressing himself to me, Lord Raglan said, “Monsieur Soyer—His Excellency Omer Pacha.”
I bowed to the distinguished Turkish commander, who said in French, “Ah, Monsieur Soyer, I have frequently heard Beyram Pacha speak of you; only yesterday he mentioned your name. He is acquainted with you?”
“Yes, your excellency; I had the honour of sailing from Marseilles to Constantinople in company with the general.”
“He told me you were about to open a large hotel at Eupatoria.”
“No, no, your excellency; Monsieur Soyer is come to show our soldiers how to make the best of their rations, which I consider very kind of him; and no doubt they will improve under his tuition. They will not change their old style of cooking for anyone else. Myself, several colonels, and even generals, have taken a deal of interest and trouble in trying to teach them a better way of cooking. They adopt our plan while we are present, but when once our backs are turned, they go on in their old way.”