“Randel seized the bread first of all and broke it with as much violence as if he were strangling a man, and then he began to eat voraciously, swallowing great mouthfuls quickly. But almost immediately the smell of the meat attracted him to the fireplace, and, having taken off the lid of the saucepan, he plunged a fork into it and brought out a large piece of beef tied with a string. Then he took more cabbage, carrots and onions until his plate was full, and, having put it on the table, he sat down before it, cut the meat into four pieces, and dined as if he had been at home. When he had eaten nearly all the meat, besides a quantity of vegetables, he felt thirsty and took one of the bottles off the mantelpiece.”
A cook of roughly the same moment, setting down the same dish.
Put into a very clean saucepan nearly half a pint of fine bread-crumbs, and the white part of a large _mild_ onion cut into quarters; pour to these three-quarters of a pint of new milk, and boil them very gently, keeping them often stirred until the onion is perfectly tender, which will be in from forty minutes to an hour. Press the whole through a hair-sieve, which should be as clean as possible; reduce the sauce by quick boiling should it be too thin; add a seasoning of salt and grated nutmeg, an ounce of butter, and four spoonsful of cream; and when it is of a proper thickness, dish, and send it quickly to table. Bread-crumbs, nearly 1/2 pint; white part of 1 large mild onion; new milk, 3/4 pint: 40 to 60 minutes. Seasoning of salt and grated nutmeg; butter, 1 oz.; cream, 4 tablespoonsful: to be boiled till of a proper consistence.
Sources: The passage is from Guy de Maupassant, Complete Original Short Stories of Guy De Maupassant, tr. Henderson, A. E., free to read in full at Project Gutenberg. The recipe is from Acton, Modern cookery for private families of 1845, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, sheaf stamp.