“The train stopped at Katherineholm about half past nine. The boys had taken nothing but the Swedish early breakfast of coffee and a biscuit, and the head steward allowed them to have a more substantial meal, each paying for himself. They entered the restaurant, where, on a large table in the centre of the room, were great dishes of broiled salmon and veal cutlets, with high piles of plates near them. Each passenger helped himself at these dishes, and then seated himself at one of the little tables. When he had finished his salmon, he helped himself to veal cutlets; beer and coffee were served by the waiters. Sanford and Stockwell hurried through the meal, and went to the counter where the woman received payment. She asked them some question and they were obliged to call Ole, to know what she said. She asked if they had had beer or coffee, which was extra, the meal being one and a half rix dalers. She gave them a tin check; for at this place they seemed to be sharper than the Swedes usually are, and the check was to enable them to get out of the restaurant. A man at the door received it, and no one was allowed to pass without it; and thus none could leave without paying for the meal.”
A cook of roughly the same moment, setting down the same dish.
You may sometimes have a chance to purchase a few trimmings or cuttings of veal, or a small piece from the chump end of the loin, which you can cut up in thin slices, and after seasoning them with pepper and salt, and rolling them in flour, they are to be fried in the fat that remains from some slices of bacon which you shall have previously fried; and, after placing the fried veal and bacon in its dish, shake a table-spoonful of flour in the frying-pan; add a few drops of ketchup or vinegar and a gill of water; stir all together on the fire to boil for five minutes, and pour this sauce over the cutlets. A dish of cutlets of any kind of meat may be prepared as above.
Sources: The passage is from Oliver Optic, Up The Baltic, 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 — moss cloth, teapot stamp.