I then thanked them for their gracious condescension, and they started for their several divisions, promising to let me know their final decision.
Amongst the military authorities who visited me that day were General Scarlett and Staff, Colonel St. George, Colonel Handcock and lady, a very charming person, and extremely merry. She observed, when I presented her with some champagne and ice in a large tin goblet, as she sat upon her horse, “Upon my word, Monsieur Soyer, champagne is better in tin cups in the Crimea than in crystal goblets in England.”
“I am glad you like it, madam. Shall I offer you another?”
“No, I thank you.”
“Madam would like to taste some of the men’s rations,” said Colonel Handcock.
“Would you, madam?”
“Many thanks, Monsieur Soyer. I think not, after the champagne.”
After paying a visit to my abode, my guests departed.
A few days afterwards, I heard that that poor creature was plunged in the deepest sorrow. Upon making a chance visit, I could not believe her to be the same person; the bloom of life appeared to have suddenly deserted her laughing cheeks, which wore a cadaverous hue. Such was the effect sorrow soon produced on the appearance of one usually so animated and full of mirth. (See [page 368].)
As I noticed that the men daily threw the fat away from their salt beef and pork, the last of which is of first-rate quality, I proposed to Colonel Daniell, of the Coldstream Guards, to make his men cook for his regiment, which was agreed upon. He always took great interest in the welfare of his soldiers and in my culinary proceedings, and I had the honour of being acquainted with him for some years as a subscriber to benevolent institutions, and in particular to soup-kitchens for the poor. The next day the rations were brought in; the salt beef and pork were cooked, and a few dumplings added, as an innovation. The wood was weighed, and twenty-seven pounds were sufficient to cook the rations for the whole regiment. The meat was done to perfection, and without trouble. I begged that the sixteen cooks daily employed for the regiment might be present. Two would have done, or even one, as the water and provisions were brought by a fatigue party, therefore fifteen men might have been spared; and only forty-seven pounds of wood were used, instead of one thousand seven hundred and sixty. When the meat was cooked, we skimmed off forty-two pounds of fat as white as snow, and not black, as was the case when cooked in the small canteen-pans with little water. This spoilt the fat, which might be used in lieu of butter on bread or biscuit. To do this properly, soak the biscuits in water for about ten minutes; take them out, let them dry a little; put some fat in the pan; when hot, fry them as you would a piece of bacon: a few minutes will do them. When crisp, season with salt and pepper, if handy. They make an excellent article of food.