“It is astonishing how well these wandering vagabonds know how to toss up a savory mess, and how admirably they understand its enjoyment. A tickled palate is one of the great objects of their mere animal existence, and they are generally prepared with a mate who might pass muster in a second-rate restaurant. The _dejeuner_ we served of codfish stewed in claret, snowy and granulated rice, delicious tomatoes and fried ham, was irreproachable. Coffee had been drunk at day-dawn; so that my comrades contented themselves during the meal with liberal potations of claret, while they finished the morning with brandy and cigars.”
A cook of roughly the same moment, setting down the same dish.
spoon, one pint of tomatoes, either fresh or canned, stir them into two quarts of good, clear stock, free from fat; season it with a teaspoonful of salt, and quarter of a saltspoonful of pepper; taste, and if the seasoning seems deficient add a little more, but do not put in too much for general liking, for more can easily be added, but none can be taken out. Add four ounces of rice, well washed in plenty of cold water, and boil the soup slowly for three quarters of an hour before serving. 7.
Sources: The passage is from Theodore Canot, Captain Canot, 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 — slate cloth, grapes stamp.