“Monsieur Homais called at dinner-time. Skull-cap in hand, he came in on tiptoe, in order to disturb no one, always repeating the same phrase, "Good evening, everybody." Then, when he had taken his seat at table between the pair, he asked the doctor about his patients, and the latter consulted him as to the probability of their payment. Next they talked of what was in the paper. Homais by this hour knew it almost by heart, and he repeated it from end to end, with the reflections of the penny-a-liners, and all the stories of individual catastrophes that had occurred in France or abroad. But the subject becoming exhausted, he was not slow in throwing out some remarks on the dishes before him. Sometimes even, half-rising, he delicately pointed out to Madame the tenderest morsel, or turning to the servant, gave her some advice on the manipulation of stews and the hygiene of seasoning. He talked aroma, osmazome, juices, and gelatine in a bewildering manner. Moreover, Homais, with his head fuller of recipes than his shop of jars, excelled in making all kinds of preserves, vinegars, and sweet liqueurs; he knew also all the last inventions in economic stoves, together with the art of preserving cheeses and of curing sick wines.”
A cook of roughly the same moment, setting down the same dish.
496. Use freshly-gathered parsley for keeping, and wash it perfectly free from grit and dirt; put it into boiling water which has been slightly salted and well skimmed, and then let it boil for 2 or 3 minutes; take it out, let it drain, and lay it on a sieve in front of the fire, when it should be dried as expeditiously as possible. Store it away in a very dry place in bottles, and when wanted for use, pour over it a little warm water, and let it stand for about 5 minutes. _Seasonable_.--This may be done at any time between June and October.
Sources: The passage is from Gustave Flaubert, Madame Bovary: A Tale of Provincial Life, Vol. 1, 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 — moss cloth, cheese stamp.