““Look here,” said Herbert, showing me the basket, with a compassionate and tender smile, after we had talked a little; “here’s poor Clara’s supper, served out every night. Here’s her allowance of bread, and here’s her slice of cheese, and here’s her rum,—which I drink. This is Mr. Barley’s breakfast for to-morrow, served out to be cooked. Two mutton-chops, three potatoes, some split peas, a little flour, two ounces of butter, a pinch of salt, and all this black pepper. It’s stewed up together, and taken hot, and it’s a nice thing for the gout, I should think!””
A cook of roughly the same moment, setting down the same dish.
cakes; if at all damp, the preparation is sure to be heavy. Before mixing it with the other ingredients, it is a good plan to place it for an hour or two before the fire, until it feels warm and dry. 1691. Yeast from home-brewed beer is generally preferred to any other: it is very bitter, and, on that account, should be well washed, and put away until the thick mass settles. If it still continues bitter, the process should be repeated; and, before being used, all the water floating at the top must be poured off. German yeast is now very much used, and should be moistened, and thoroughly mixed with the milk or water with which the bread is to be made. 1692. The following observations are extracted from a valuable work on Bread-making, [Footnote: "The English Bread-Book." By Eliza Acton. London: Longman.] and will be found very useful to our readers:-- 1693.
Sources: The passage is from Charles Dickens, Great Expectations, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — slate cloth, boar stamp.