British Foreign Policy 1815-65
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The bill of fare consisted of plain boiled salt beef; ditto, with dumplings; plain boiled salt pork; ditto, with peas-pudding; stewed salt pork and beef, with rice; French pot-au-feu; stewed fresh beef, with potatoes; mutton, ditto, with haricot beans; ox-cheek and ox-feet soups; Scotch mutton-broth; common curry, made with fresh and salt beef.
By three o'clock my guests began to arrive. The stoves were in the open air, placed in a semicircle, and, though in a state of ebullition, no one could perceive that any cooking was going on, except on raising the lids. A material point I had in view was that no fire should be seen when used in the trenches. A common table, made of a few boards, and garnished with soldiers' tin plates, iron forks and spoons, composed my open-air dining-room.
About four o'clock my reception commenced. Lord Rokeby, accompanied by several French officers in full dress, was the first to honour me with a visit. This gave me an opportunity of fully explaining to him and his friends the plan and construction of the apparatus, as well as its simplicity, cleanliness, and great economy in the consumption of fuel.
Alexis Soyer - biography
Alexis Soyer’s “Macedoine Ludersienne a l’Alexandre II”
Alexis Soyer's Bill of Fare for a Field Day
Alexis Soyer's Army Receipts [Recipes]
Alexis Soyer's Field Kitchen equipment
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Last modified 12 January, 2016
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