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Biographia Literaria

by Samuel Taylor Coleridge

BIOGRAPHIA LITERARIASAMUEL TAYLOR COLERIDGE
Our binding, not the publisher's

“We consumed two hours and more over a bad dinner, at the table d’hote. “Patience at a German ordinary, smiling at time.” The Germans are the worst cooks in Europe. There is placed for every two persons a bottle of common wine--Rhenish and Claret alternately; but in the houses of the opulent, during the many and long intervals of the dinner, the servants hand round glasses of richer wines. At the Lord of Culpin’s they came in this order. Burgundy--Madeira--Port--Frontiniac--Pacchiaretti--Old Hock--Mountain--Champagne--Hock again--Bishop, and lastly, Punch. A tolerable quantum, methinks! The last dish at the ordinary, viz. slices of roast pork, (for all the larger dishes are brought in, cut up, and first handed round and then set on the table,) with stewed prunes and other sweet fruits, and this followed by cheese and butter, with plates of apples, reminded me of Shakespeare [76], and Shakespeare put it in my head to go to the French comedy.”

From a cookbook of 1877

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

1877  ·  Corson
97. =Roast Pork with Apple Sauce.=--Neatly trim a loin of fresh pork

weighing about six pounds; put it into a dripping pan on three bay leaves, quarter of an ounce of parsley, one ounce of onion, and the same quantity of carrot sliced, and roast it about twenty minutes to each pound; when half done, season it with salt and pepper; when brown, serve it with a border of Parisian potatoes, prepared according to receipt No. 2, and send it to the table with a bowl of apple sauce. 98. =Apple Sauce.=--Pare and slice one quart of good tart apples; put them into a sauce-pan with half a pint of cold water; stir them often enough to prevent burning, and simmer them until tender, about twenty minutes will be long enough; then rub them through a sieve with a wooden spoon, add a saltspoonful of powdered cloves, and four ounces of sugar, or less according to the taste; serve in a bowl, with the roast pork. 99.

Sources: The passage is from Samuel Taylor Coleridge, Biographia Literaria, free to read in full at Project Gutenberg. The recipe is from Corson, The Cooking Manual of Practical Directions for Economical of 1877, also free in full. Both are in the public domain in the United States. The binding above is ours — forest cloth, cheese stamp.

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