He said much more, and at last persuaded the head cook to give him a trial.
They went into the kitchen—a huge place with at least twenty fireplaces, always alight. A little stream of clear water ran through the room, and live fish were kept at one end of it. Everything in the kitchen was of the best and most beautiful kind, and swarms of cooks and scullions were busy preparing dishes.
When the head cook came in with Jem everyone stood quite still.
‘What has his highness ordered for luncheon?’ asked the head cook.
‘Sir, his highness has graciously ordered a Danish soup and red Hamburg dumplings.’
‘Good,’ said the head cook. ‘Have you heard, and do you feel equal to making these dishes? Not that you will be able to make the dumplings, for they are a secret receipt.’
‘Is that all!’ said Jem, who had often made both dishes. ‘Nothing easier. Let me have some eggs, a piece of wild boar, and such and such roots and herbs for the soup; and as for the dumplings,’ he added in a low voice to the head cook, ‘I shall want four different kinds of meat, some wine, a duck’s marrow, some ginger, and a herb called heal-well.’
‘Why,’ cried the astonished cook, ‘where did you learn cooking? Yes, those are the exact materials, but we never used the herb heal-well, which, I am sure, must be an improvement.’
And now Jem was allowed to try his hand. He could not nearly reach up to the kitchen range, but by putting a wide plank on two chairs he managed very well. All the cooks stood round to look on, and could not help admiring the quick, clever way in which he set to work. At last, when all was ready, Jem ordered the two dishes to be put on the fire till he gave the word. Then he began to count: ‘One, two, three,’ till he got to five hundred when he cried, ‘Now!’ The saucepans were taken off, and he invited the head cook to taste.
The first cook took a golden spoon, washed and wiped it, and handed it to the head cook, who solemnly approached, tasted the dishes, and smacked his lips over them. ‘First rate, indeed!’ he exclaimed. ‘You certainly are a master of the art, little fellow, and the herb heal-well gives a particular relish.’