Soyer, the chief cook of the Reform Club, with his
ubiquitous kitchens and soups, at some three farthings the quart, which
is to feed all hungry Ireland.
"As this soup quackery (for it is no less) seems to be taken by the rich
as a salve for their consciences, and with a belief that famine and
fever may be kept at bay by M. Soyer and his kettles, it is right to
look at the constitution of this soup of pretence, and the estimate
formed of it by the talented but eccentric self-deceived originator.
"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 above proportions give less than three ounces of solid
nutriment to each quart of soup a la Soyer. Of this its inventor is
reported to have said to the Government 'that a bellyful once a day,
with a biscuit, (we quote from the _Observer_,) will be more than
sufficient to maintain the strength of a strong healthy man.'
"To bring this to the test.
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