“They gave Yegorushka a spoon. He began eating, not sitting, but standing close to the cauldron and looking down into it as in a hole. The grain smelt of fish and fish-scales were mixed up with the millet. The crayfish could not be hooked out with a spoon, and the men simply picked them out of the cauldron with their hands; Vassya did so particularly freely, and wetted his sleeves as well as his hands in the mess. But yet the stew seemed to Yegorushka very nice, and reminded him of the crayfish soup which his mother used to make at home on fast-days. Panteley was sitting apart munching bread.”
A cook of roughly the same moment, setting down the same dish.
Cut thick slices from the middle of a loaf of light stale bread, pare the crust entirely from them, and dry them gradually in a cool oven until they are crisp quite through; let them become cold, then roll or beat them into fine crumbs, and keep them in a dry place for use. To strew over hams or cheeks of bacon, the bread should be left all night in the oven, which should be sufficiently heated to brown, as well as to harden it: it ought indeed to be entirely converted into equally-coloured crust. It may be sifted through a dredging-box on to the hams after it has been reduced almost to powder.
Sources: The passage is from Anton Pavlovich Chekhov, Project Gutenberg Compilation of Short Stories by Chekhov, free to read in full at Project Gutenberg. The recipe is from Acton, Modern cookery for private families of 1845, also free in full. Both are in the public domain in the United States. The binding above is ours — moss cloth, teapot stamp.