“To satisfy him I drank some vodka and I drank some wine, too. We tasted the cheese, the sausage, the pâtés, the pickles, and the savouries of all sorts that the engineer had brought with him, and the wine that had come in his absence from abroad. The wine was first-rate. For some reason the engineer got wine and cigars from abroad without paying duty; the caviare and the dried sturgeon someone sent him for nothing; he did not pay rent for his flat as the owner of the house provided the kerosene for the line; and altogether he and his daughter produced on me the impression that all the best in the world was at their service, and provided for them for nothing.”
A cook of roughly the same moment, setting down the same dish.
662. INGREDIENTS.--To every lb. of suet allow 2 lbs. of lean beef; seasoning to taste of salt, pepper, and mixed spices. _Mode_.--Clear the suet from skin, and chop that and the beef as finely as possible; season with pepper, salt, and spices, and mix the whole well together. Make it into flat cakes, and fry of a nice brown. Many persons pound the meat in a mortar after it is chopped ( but this is not necessary when the meat is minced finely.) _Time_.--10 minutes. _Average cost_, for this quantity, 1s. 6d. _Seasonable_ at any time.
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 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, teapot stamp.