“Mr. Pumblechook and I breakfasted at eight o’clock in the parlour behind the shop, while the shopman took his mug of tea and hunch of bread and butter on a sack of peas in the front premises. I considered Mr. Pumblechook wretched company. Besides being possessed by my sister’s idea that a mortifying and penitential character ought to be imparted to my diet,—besides giving me as much crumb as possible in combination with as little butter, and putting such a quantity of warm water into my milk that it would have been more candid to have left the milk out altogether,—his conversation consisted of nothing but arithmetic. On my politely bidding him Good-morning, he said, pompously, “Seven times nine, boy?” And how should _I_ be able to answer, dodged in that way, in a strange place, on an empty stomach! I was hungry, but before I had swallowed a morsel, he began a running sum that lasted all through the breakfast. “Seven?” “And four?” “And eight?” “And six?” “And two?” “And ten?” And so on. And after each figure was disposed of, it was as much as I could do to get a bite or a sup, before the next came; while he sat at his ease guessing nothing, and eating bacon and hot roll, in (if I may be allowed the expression) a gorging and gormandizing manner.”
A cook of roughly the same moment, setting down the same dish.
Shave off any brown rancid part from the bacon, and put it on to boil in plenty of cold water; when it is nearly done put in the peas with a good bunch of mint, and let all boil together until the peas are done soft; then dish up the peas round the bacon.
Sources: The passage is from Charles Dickens, Great Expectations, free to read in full at Project Gutenberg. The recipe is from Francatelli, A Plain Cookery Book for the Working Classes of 1852, also free in full. Both are in the public domain in the United States. The binding above is ours — slate cloth, boar stamp.