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The String of Pearls

by Thomas Peckett Prest

THE STRING OF PEARLSTHOMAS PECKETT PREST
Our binding, not the publisher's

“The cook did not, for fear of accidents, put his name to this epistle. It was sufficient, he thought, that he designated his condition, and pointed out where he was. This note he folded into a close flat shape, and pressed it with his hands, so that it would take up a very small portion of room in a pie, and yet, from its size and nature, if the pie fell into the hands of some gourmand who commenced eating it violently, he could not fail to feel that there was a something in his mouth more indigestible than the delicate mutton or veal and the flaky crust of which Mrs. Lovett's delicacies were composed. Having proceeded thus far, he concluded that the only real risk he ran was, that the pie might be eaten in the shop, and the enclosure, without examination, handed over to Mrs. Lovett merely as a piece of paper which had insinuated itself where it had no right to be. But as no design whatever can be carried out without some risk or another, he was not disposed to give up his, because some contingency of that character was attached to it. The prospect of deliverance from the horrible condition to which he was reduced, now spread over his mind a pleasing calm, and he set about the manufacture of a batch of pies, so as to have it ready for the oven when the bell should ring.--Into one of them he carefully introduced his note. Oh, what an eye he kept upon that individual pie. How often he carefully lifted the upper crust, to have a peep at the little missive which was about to go upon an errand of life or death.--How he tried to picture to his mind's eye the sort of person into whose hands it might fall, and then how he thought he would listen for any sounds during the next few hours, which should be indicative of the arrest of Mrs. Lovett, and the presence of the police in the place. He thought, then, that if his laugh had been sufficiently loud when merely uttered to himself, to reach the ears of Mrs. Lovett, surely his shout to the police would be heard above all other sounds, and at once bring them to his aid. Tingle! tingle! tingle! went a bell. It was the signal for him to get a batch of pies ready for the oven.”

From a cookbook of 1861

A cook of roughly the same moment, setting down the same dish.

1861  ·  Beeton
MUTTON PIE

734. INGREDIENTS.--2 lbs. of the neck or loin of mutton, weighed after being boned; 2 kidneys, pepper and salt to taste, 2 teacupfuls of gravy or water, 2 tablespoonfuls of minced parsley; when liked, a little minced onion or shalot; puff crust. _Mode_.--Bone the mutton, and cut the meat into steaks all of the same thickness, and leave but very little fat. Cut up the kidneys, and arrange these with the meat neatly in a pie-dish; sprinkle over them the minced parsley and a seasoning of pepper and salt; pour in the gravy, and cover with a tolerably good puff crust. Bake for 1-1/2 hour, or rather longer, should the pie be very large, and let the oven be rather brisk. A well-made suet crust may be used instead of puff crust, and will be found exceedingly good. _Time_.--1-1/2 hour, or rather longer. _Average cost_, 2s. _Sufficient_ for 6 or 6 persons. _Seasonable_ at any time.

Sources: The passage is from Thomas Peckett Prest, The String of Pearls, 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 — slate cloth, pear stamp.

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