“Two big barrels, surrounded by flaming torches, provided drink for the crowd, and two servants did nothing but rinse glasses and bowls in a tub, and then hold them, dripping wet, under the taps whence flowed a crimson stream of wine, or a golden stream of cider. The thirsty dancers crowded round, stretched out their hands to get hold of any drinking vessel, and poured the liquid down their dust-filled throats. Bread, butter, cheese, and sausages were laid on a table, and everyone swallowed a mouthful from time to time. As they watched this healthy, noisy fête, the melancholy guests in the dining-room felt that they too would have liked to join the dance, to drink from the great casks, and eat a slice of bread-and-butter and a raw onion.”
A cook of roughly the same moment, setting down the same dish.
662. INGREDIENTS.--To every lb. of suet allow 2 lbs. of lean beef; seasoning to taste of salt, pepper, and mixed spices. _Mode_.--Clear the suet from skin, and chop that and the beef as finely as possible; season with pepper, salt, and spices, and mix the whole well together. Make it into flat cakes, and fry of a nice brown. Many persons pound the meat in a mortar after it is chopped ( but this is not necessary when the meat is minced finely.) _Time_.--10 minutes. _Average cost_, for this quantity, 1s. 6d. _Seasonable_ at any time.
Sources: The passage is from Guy de Maupassant, The works of Guy de Maupassant, Vol. 5: Une Vie and Other Stories, 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, cheese stamp.