At another mess, the meat was well done; a small piece at the end only being over-cooked.
“I will explain this to you, madam,” said I. “I remarked this morning that the man tied all the joints together very tight, after having put them upon a ‘skewer,’ as he calls it, almost as large as a wooden leg. The consequence is, that when the meat is thrown into boiling water, it is not properly done; the meat swells, and it is impossible for the heat or the water even to get at it.”
“Ah, I noticed that several of the men did exactly as you say this morning,” said Miss Nightingale. “The parts which are well done were placed loose upon the stick; and this explains the mystery—but I shall alter that to-morrow.”
Having afterwards inspected several extra-diet kitchens, and tasted various things, I perceived what I could accomplish, both as regarded convalescents and extra diets. Miss Nightingale having again offered to render any assistance in her power, left us; as she had a great deal to attend to. I retraced my steps to Dr. Cumming’s, and stated my opinion of the present system of cooking; and explained what I proposed doing, of all of which he approved highly. I then returned to the kitchen, and sent a requisition for six rations of everything allowed for making the soup. I proceeded thus:—
To eight pints of water I put four pounds of meat, a quarter of a pound of barley, a little salt and pepper, and the allowance of vegetables, and in about an hour I produced a very good soup—some of which I sent to several doctors. They tasted and praised it highly, as being very nourishing and palatable. I then carried some to Dr. Cumming, who approved of its composition; but expressed his opinion that it would probably be too expensive. I then informed him I had made it with the ration allowance, taking the meat at half-diet scale. He was much pleased with the meat, which he pronounced highly palatable, and thought that the seasoning should be put in with the other ingredients. I explained that I could still improve it by the simple addition of a small quantity of sugar and flour.
“The purveyor will not, I am certain, refuse that,” said he.
“Oh, I am aware of that; but I wish to manage it without increasing the expense. I must accomplish that, if possible.” Miss Nightingale and Dr. Macgregor, to both of whom I sent some, praised it even more than the others had done, particularly the meat, which they stated to be of a very excellent flavour, and they had the opportunity of tasting the former. Mr. Milton came in, and though I had not had the pleasure of seeing that gentleman, from the description I had heard of him, and his pleasing manner, I knew I was not mistaken in saying—“Mr. Milton, allow me to have the honour of tendering my best compliments and thanks for your prompt visit.”
“No person could be more welcome here than you are, Monsieur Soyer. I only regret I was not in my office when you called. I should have been happy to have accompanied you round the wards. Your very just remarks have been repeated to me and the plan you mean to adopt explained, but I fear you will meet with so many difficulties that you will get tired before you have achieved much good.”
“Not at all,” I replied; “you will see a great change by to-morrow, which must be attributed chiefly to the politeness and cordial assistance I have met with from the members of every department—especially your own—which to me is the most important.”
“I have given orders that everything you may require is to be placed at your disposal, if in store; and any alteration or suggestion which is likely to be beneficial will be immediately attended to. You have only to ask for anything you need in the way of cooking utensils, and it shall, if possible, be procured.”