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Updated: May 19, 2025
"M. Soyer proposes to make soup of the following proportions: Leg of beef, four ounces; dripping fat, two ounces; flour, eight ounces; brown sugar, half an ounce; water, two gallons. "These items are exclusive of the onions, a few turnip parings, celery-tops, and a little salt, which can hardly be considered under the head of food.
"The O. K. Restauraw is one of the few superior hostelries of the Territory. Mrs. Rucker, its charming proprietress, is a cook who might outrival even that celebrated chef, now dead, M. Soyer. Her pies are poems, her bread an epic, and her beans a dream, Mrs.
As he takes a spade used in hostile earthworks, so he goes a little farther off and takes the black muscle that wields the spade. As he takes the rations of the foe, so he takes the sable Soyer whose skilful hand makes those rations savory to the palates and digestible by the stomachs of the foe and so puts blood and nerve into them.
We turn from such ungenerous and gross contemplations to the cooking of that haunch of venison, which, as it was done after a fashion never known to Soyer, and may be useful in after-years to readers of this chronicle, whose lot it may be, perchance, to stand in need of such knowledge, we shall carefully describe. It is not necessary to enlarge upon the preliminaries.
For this work she employed a man called Soyer who combined the functions of intendant, maître d'hôtel and valet-de-chambre at Tournebut. Soyer was born at Combray, one of the Marquise's estates in Lower Normandy, and entered her service in 1791, at the age of sixteen, in the capacity of scullion.
On the eastern slope wound a new road, one of those heartless experiments which the inventive genius of the Board of Works in Ireland substituted for the exploded trial of prolonging beggars' lives by Soyer soup and chained spoons. On these roads the people were to perform the greatest possible amount of work, and live on the least possible quantity of food.
There Hugot was at home, for he could compound an omelette, fricassee a chicken, or dress a canard aux olives, with Monsieur Soyer himself. But Hugot although for many years he had accompanied his old and young masters in the chase had no taste whatever for hunting. He had a wholesome dread of bears and panthers, and as to Indians ... Ha! Indians!
3rd Cook Scale of cod fish, spiders' tongues, Tomtits' gizzards, head and lungs Of a famished, French-fed frog, Root of phaytee digged in bog, etc. It is only just to M. Soyer to say that his soup kitchen was regarded by good judges as a clever and convenient contrivance for its purpose. The building in which it was placed was constructed of wood, and was about forty feet by twenty.
When they had put everything in a bag and closed the partition, when they had sufficiently admired the mechanism which left no crack or opening visible, Soyer, still followed by two policemen, went over the whole château, climbed to the loft, and stopped at last in a little room at the end of the building.
M. Soyer arrived in Dublin on the 1st of March, bringing with him his model kitchen and apparatus, and a building to receive them was erected on the ground in front of the Royal Barracks, and not far from the principal entrance to the Phoenix Park. Before leaving London he had published some of the receipts according to which he intended to make various kinds of soups for the starving Irish.
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