The review followed. Lord Alexander Russell commanded. The very next morning, Colonel Lockhart of the 92nd Highlanders called at my hut, to consult me about a grand banquet which was to be given at Kamara to Sir Colin Campbell (only six miles off) before his departure for England. Though it was impossible for me to undertake it myself, being still fatigued from the effects of the exertions of the previous day, I could not refuse my assistance. After a great deal of trouble and persuasion, I prevailed upon Mr. F. Crockford to undertake it, and we made out the bill of fare.
The banquet took place on the 9th of May, 1856, to the entire satisfaction of all present; and a great day it was. The gallant general had reviewed his troops that morning, and he bade them adieu, as they were leaving the seat of war, where they had so nobly done their duty both in and out of the trenches. The air re-echoed with shouts at each sentence the worthy general uttered, till he was at last so moved by their enthusiasm that he—Sir Colin Campbell—shed tears. Such was the interesting scene which took place the morning before Sir Colin Campbell left his proud Scotch Zouaves in the mountains and vales of Kamara.
A few hours after that touching martial ceremony I had the honour of an interview with Sir Colin. He thanked me kindly for the trouble I was taking in getting up the banquet. I availed myself of this opportunity to request the general to favour me with his autograph. He smiled and consented. The document forms one of the most interesting relics in my Crimean archives, as the general addressed it to me, with the date, &c. (It was also countersigned by General Cameron.)
The banquet at night went off admirably, and the coup-d’œil, for a battle-field, was brilliant. About a hundred sat down to dinner. Sir Colin Campbell made a very touching speech; so did General Cameron, who succeeded to the command, and Colonel Stirling, Sir Colin’s aide-de-camp. The evening closed merrily. After the generals and the Staff had retired, the bagpipes continued playing, and all that remained in the banqueting-hall commenced dancing—people, plates, dishes, bottles, and glasses included. The next day, Sir Colin, after paying a friendly farewell visit to all, embarked at Kamiesch on board the French mail.
A few days before Sir Colin Campbell’s departure, a grand dinner was given to General della Marmora at head-quarters, and Captain Ponsonby called upon me to ask whether I could not prepare something new in honour of the Sardinian general. I promised to turn my attention to the matter. As the dinner was fixed for the following day, I had but a short time to produce any novelty. The idea struck me that a new and well-iced beverage would be very acceptable during the hot weather. This led to the invention of the Crimean cup à la Marmora, which met with high approbation, and was quaffed with great gusto at the grand Marmora dinner at head-quarters. The receipt is as follows:—
RECEIPT FOR CRIMEAN CUP À LA MARMORA, OR POTAGE À LA
MER BLANCHE.
Proportions.—Syrup of orgeat, one quart; cognac brandy, one pint; maraschino, half-a-pint; Jamaica rum, half-a-pint; champagne, two bottles; soda-water, two bottles; sugar, six ounces; and four middling-sized lemons.
Thinly peal the lemons, and place the rind in a bowl with the sugar; macerate them well for a minute or two, in order to extract the flavour from the lemon. Next squeeze the juice of the lemons upon this, add two bottles of soda-water, and stir well till the sugar is dissolved; pour in the syrup of orgeat, and whip the mixture well with an egg-whisk in order to whiten the composition. Then add the brandy, rum, and maraschino; strain the whole into the punch-bowl, and just before serving add the champagne, which should be well iced. While adding the champagne, stir well with the ladle: this will render the cup creamy and mellow.
Half the quantity given here, or even less, may be made; this receipt being for a party of thirty.
I perceived that my anticipation had been fully realized, and that after the proclamation of peace, the whole camp was converted into an immense banqueting-hall. The continued demand for my assistance in reference to dinner-parties, and invitations to the same, almost made me regret the war-time, during which I used to live in comparative peace, at least as far as high cookery went, having only to attend to my duties, which of course I did not neglect. In addition to all this, I felt compelled, in return for all these polite invitations, to tender hospitalities at home, and thus kept my camp establishment a regular petit Lucullusian temple.