“Conscious of his elfin power and submitting to his dread experience, Mr. Guppy consults him in the choice of that day’s banquet, turning an appealing look towards him as the waitress repeats the catalogue of viands and saying “What do YOU take, Chick?” Chick, out of the profundity of his artfulness, preferring “veal and ham and French beans—and don’t you forget the stuffing, Polly” (with an unearthly cock of his venerable eye), Mr. Guppy and Mr. Jobling give the like order. Three pint pots of half-and-half are superadded. Quickly the waitress returns bearing what is apparently a model of the Tower of Babel but what is really a pile of plates and flat tin dish-covers. Mr. Smallweed, approving of what is set before him, conveys intelligent benignity into his ancient eye and winks upon her. Then, amid a constant coming in, and going out, and running about, and a clatter of crockery, and a rumbling up and down of the machine which brings the nice cuts from the kitchen, and a shrill crying for more nice cuts down the speaking-pipe, and a shrill reckoning of the cost of nice cuts that have been disposed of, and a general flush and steam of hot joints, cut and uncut, and a considerably heated atmosphere in which the soiled knives and tablecloths seem to break out spontaneously into eruptions of grease and blotches of beer, the legal triumvirate appease their appetites.”
A cook of roughly the same moment, setting down the same dish.
one ounce of onion, and fry it yellow in one ounce of butter; wring the bread dry in a towel and add it to the butter and onion; season with one saltspoonful of salt, quarter of a saltspoonful each of pepper and powdered thyme, or mixed spices, and stir till scalding hot, then remove from the fire, stir in the yolk of one raw egg, and stuff the breast of veal with it. This is a very good stuffing for poultry, or lamb. 57. =Broiled Pork Cutlets.=--Make a Robert sauce, according to directions given below. Broil two pounds of cutlets from the neck of pork, being careful not to burn them, and dish them in a wreath on a hot platter with Robert sauce poured on the dish. 58.
Sources: The passage is from Charles Dickens, Bleak House, free to read in full at Project Gutenberg. The recipe is from Corson, The Cooking Manual of Practical Directions for Economical of 1877, also free in full. Both are in the public domain in the United States. The binding above is ours — ochre cloth, boar stamp.