“The stew, which had been prepared by Pitblado and Studhome's servant (both of whom officiated in their stablejackets), was certainly savoury enough in odour, though not quite such as we might have welcomed at the home mess-table. It steamed and spattered bravely in two large tin dishes; and with their contents, and some biscuits of Trieste flour from the bakery-ship _Abundance_ (on board which twenty thousand pounds of bread were made daily, and yet the army starved), a piece of cheese, some fruit, and several bottles of Bass, sherry, and brandy, we resolved to make a night of it.”
A cook of roughly the same moment, setting down the same dish.
185. INGREDIENTS.--Any pieces of salt beef or pork, say 2 lbs.; 4 carrots, 4 parsnips, 4 turnips, 4 potatoes, 1 cabbage, 2 oz. of oatmeal or ground rice, seasoning of salt and pepper, 2 quarts of water. _Mode_.--Cut up the meat small, add the water, and let it simmer for 23/4 hours. Now add the vegetables, cut in thin small slices; season, and boil for 1 hour. Thicken with the oatmeal, and serve. _Time_.--2 hours. _Average cost_, 3d. per quart without the meat. _Seasonable_ in winter. _Sufficient_ for 6 persons. _Note_.--If rice is used instead of oatmeal, put it in with the vegetables.
Sources: The passage is from James Grant, One of the Six Hundred: A Novel, 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.