“I learned later that this elongated solemn coffin of a man was the champion eater of the district I am not inclined to be nice in my remembrance of recorded weights and measures; but they had him registered to an ounce at the “Lewisham Arms,” which was only a yard or two beyond the police barracks, on the road to Handsworth, where he figured as having consumed a shoulder of mutton, a loaf of bread, a pan of potatoes, and a dish of cabbage, each of such and such a weight, in such and such a time. I cannot be sure whether it were at this house of entertainment, or at another in the neighbourhood, where there was a glass case on view in which was displayed the ashy remnant of a pound of tobacco smoked, and the desiccated remnant of a pound of tobacco chewed, within so many given minutes by the local champion in these inviting arts. I am pretty certain now that the local glutton was not identical with the local champion consumer of tobacco; but at that time I heaped all these honours on his head, and my belief in his original responsibility for the launching of the universe was not, so far as I remember, in any way disturbed by the contemplation of these smaller attributes of power.”
A cook of roughly the same moment, setting down the same dish.
toast better than cottage bread, the latter not being a good shape, and too crusty for the purpose. Cut as many nice even slices as may be required, rather more than 1/4 inch in thickness, and toast them before a very bright fire, without allowing the bread to blacken, which spoils the appearance and flavour of all toast. When of a nice colour on both sides, put it on a hot plate; divide some good butter into small pieces, place them on the toast, set this before the fire, and when the butter is just beginning to melt, spread it lightly over the toast. Trim off the crust and ragged edges, divide each round into 4 pieces, and send the toast quickly to table. Some persons cut the slices of toast across from corner to corner, so making the pieces of a three-cornered shape.
Sources: The passage is from David Christie Murray, Recollections: With Photogravure Portrait of the Author and a number o, 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 — burgundy cloth, sheaf stamp.