“But at dinner he found, with a shudder, that he was expected to swallow a thick ragged section of boiled mutton which had been carved and helped so long before he sat down to it, that the stagnant gravy was chilled and congealed into patches of greasy white. He managed to swallow it with many pauses of invincible disgust--only to find it replaced by a solid slab of pale brown suet pudding, sparsely bedewed with unctuous black treacle.”
A cook of roughly the same moment, setting down the same dish.
735. INGREDIENTS.--About 2 lbs. of the chump end of the loin of mutton, weighed after being boned; pepper and salt to taste, suet crust made with milk (see Pastry), in the proportion of 6 oz. of suet to each pound of flour; a very small quantity of minced onion (this may be omitted when the flavour is not liked). _Mode_.--Cut the meat into rather thin slices, and season them with pepper and salt; line the pudding-dish with crust; lay in the meat, and nearly, but do not quite, fill it up with water; when the flavour is liked, add a small quantity of minced onion; cover with crust, and proceed in the same manner as directed in recipe No. 605, using the same kind of pudding-dish as there mentioned. _Time_.--About 3 hours. _Average cost_, 1s. 9d. _Sufficient_ for 6 persons. _Seasonable_ all the year, but more suitable in winter.
Sources: The passage is from F. Anstey, Vice Versa, 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, pudding stamp.