“The first thing they noticed was the unmistakable parsimony and niggardliness of Semyon Ivanovitch. That was at once observed and noted, for Semyon Ivanovitch would never lend any one his teapot, even for a moment; and that was the more unjust as he himself hardly ever drank tea, but when he wanted anything drank, as a rule, rather a pleasant decoction of wild flowers and certain medicinal herbs, of which he always had a considerable store. His meals, too, were quite different from the other lodgers'. He never, for instance, permitted himself to partake of the whole dinner, provided daily by Ustinya Fyodorovna for the other boarders. The dinner cost half a rouble; Semyon Ivanovitch paid only twenty-five kopecks in copper, and never exceeded it, and so took either a plate of soup with pie, or a plate of beef; most frequently he ate neither soup nor beef, but he partook in moderation of white bread with onion, curd, salted cucumber, or something similar, which was a great deal cheaper, and he would only go back to his half rouble dinner when he could stand it no longer....”
A cook of roughly the same moment, setting down the same dish.
or grease on the surface. It is better, after making either of these, to allow them to get perfectly cold, when _all the fat_ may be easily removed; then warm up as much as may be required. Two or three pieces of clean whity-brown paper laid on the broth will absorb any greasy particles that may be floating at the top, as the grease will cling to the paper. 1849. Roast mutton, chickens, rabbits, calves' feet or head, game, fish (simply dressed), and simple puddings, are all light food, and easily digested. Of course, these things are only partaken of, supposing the patient is recovering. 1850. A mutton chop, nicely cut, trimmed, and broiled to a turn, is a dish to be recommended for invalids; but it must not be served _with all the fat_ at the end, nor must it be too thickly cut. Let it be cooked over a fire free from smoke, and sent up with the gravy in it, between two very hot plates.
Sources: The passage is from Fyodor Dostoyevsky, White nights, and other stories, tr. Garnett, Constance, 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.