“Then they began work, a little reading and writing, and a few sums; but they were always carefully watched, and if any child seemed tired she was made to stop and lie down on a sofa. At twelve o'clock dinner-time came. At first a few of the children used to bring their own dinners, and as the mothers were very poor, sometimes the dinners were very nasty, and not at all good for a delicate child. Perhaps one little boy, with a white face and a big head, would unroll a filthy bit of newspaper, and show some cold herring, which smelt horrid. Or another would bring out a lump of greasy pudding, as heavy as lead. So it was arranged that if the mother could give a few pence, varying from three halfpence to threepence, according to her means, the children should have dinner at the school, and for these sums it is marvellous what a dinner they get. Beef and mutton, with vegetables, light puddings of milk and fruit, and sometimes rich people send game, and then these poor little gutter children have dinners like princes and princesses.”
A cook of roughly the same moment, setting down the same dish.
prepared by the butcher for roasting, all the bones being taken out if it is desirable to carve a clean slice off the top; secure it in place with stout twine; do not use skewers, as the unnecessary holes they make permit the meat-juices to escape; lay it in the dripping pan on a bed of the following vegetables, cut in small pieces; one small onion, half a carrot, half a turnip, three sprigs of parsley, one sprig of thyme, and three bay leaves; _do not put any water in the dripping pan_; its temperature can not rise to a degree equal in heat to that of the fat outside of the beef, and can not assist in its cooking, but serves only to lower the temperature of the meat, where it touches it, and consequently to soften the surface and extract the juices; _do not season it until the surface is partly carbonized by the heat_, as salt applied to the cut fibre draws out their juices.
Sources: The passage is from G. E. (Geraldine Edith) Mitton, The Children's Book of London, free to read in full at Project Gutenberg. The recipe is from Corson, The Cooking Manual of Practical Directions for Economical of 1877, also free in full. Both are in the public domain in the United States. The binding above is ours — burgundy cloth, pudding stamp.