“Sappha’s face burned, but fortunately there was no time for words. The judge and Peter were seating their guests, and every one was for the moment silent and attentive. Madame, his mother, had the head of the table, and every guest saluted her as they passed to their own seats. And what a goodly company it was! Such sturdy, stalwart men; such rosy-faced, comfortable-looking, handsome women! such good-will and fellow-feeling! such amiable admiration of each other’s dress and appearance! And when the slaves brought in, at shoulder height, the hot savoury dishes, such simultaneous delight to find them the Hollandish delicacies, which now remain to us only in printed descriptions; yes, even to the little saucers of that dear condiment made of pickled and spiced red cabbage, once so welcome and necessary to the Dutch palate. And pray, what mouth once familiar with its savour and flavour and relish could resist the delicately thin, purple strips? Olives were already taking its place at the tables of the high-bred citizens, who loved French fashions and French cooking; but among these old-fashioned, picturesque figures, its antique, homely taste and aspect was surely beautiful and fitting. At any rate, there was no one at Judge Bloommaert’s dinner table who would not have passed by caviare or olives or any other condiment in its favour.”
A cook of roughly the same moment, setting down the same dish.
Prepare some oysters, as shown in No. 54, and when poured upon the toast in their dish, strew all over their surface equal quantities of bread raspings and grated cheese; hold a red-hot shovel over the top until it becomes slightly coloured, and eat this little delicacy while hot.
Sources: The passage is from Amelia E. Barr, The Belle of Bowling Green, free to read in full at Project Gutenberg. The recipe is from Francatelli, A Plain Cookery Book for the Working Classes of 1852, also free in full. Both are in the public domain in the United States. The binding above is ours — burgundy cloth, amphora stamp.