“From Grady's kitchen casement often came odors still more fragrant. The three old soldiers who formed the garrison of No. 4, were all skilled in the culinary art. Grady was great at an Irish stew; the colonel was famous for pillaus and curries; and as for Strong, he could cook any thing. He made French dishes and Spanish dishes, stews, fricassees, and omelettes, to perfection; nor was there any man in England more hospitable than he when his purse was full, or his credit was good. At those happy periods, he could give a friend, as he said, a good dinner, a good glass of wine, and a good song afterward; and poor Cos often heard with envy the roar of Strong's choruses, and the musical clinking of the glasses as he sate in his own room, so far removed and yet so near to those festivities. It was not expedient to invite Mr. Costigan always; his practice of inebriation was lamentable; and he bored Strong's guests with his stories when sober, and with his maudlin tears when drunk.”
A cook of roughly the same moment, setting down the same dish.
185. INGREDIENTS.--Any pieces of salt beef or pork, say 2 lbs.; 4 carrots, 4 parsnips, 4 turnips, 4 potatoes, 1 cabbage, 2 oz. of oatmeal or ground rice, seasoning of salt and pepper, 2 quarts of water. _Mode_.--Cut up the meat small, add the water, and let it simmer for 23/4 hours. Now add the vegetables, cut in thin small slices; season, and boil for 1 hour. Thicken with the oatmeal, and serve. _Time_.--2 hours. _Average cost_, 3d. per quart without the meat. _Seasonable_ in winter. _Sufficient_ for 6 persons. _Note_.--If rice is used instead of oatmeal, put it in with the vegetables.
Sources: The passage is from William Makepeace Thackeray, The History of Pendennis, Volume 2: His Fortunes and Misfortunes, His , 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 — forest cloth, grapes stamp.