“Pretending to read a smeary newspaper long out of date, which had nothing half so legible in its local news, as the foreign matter of coffee, pickles, fish sauces, gravy, melted butter, and wine with which it was sprinkled all over, as if it had taken the measles in a highly irregular form, I sat at my table while he stood before the fire. By degrees it became an enormous injury to me that he stood before the fire. And I got up, determined to have my share of it. I had to put my hand behind his legs for the poker when I went up to the fireplace to stir the fire, but still pretended not to know him.”
A cook of roughly the same moment, setting down the same dish.
373. The browning for soups (_see_ No. 108) answers equally well for sauces and gravies, when it is absolutely necessary to colour them in this manner; but where they can be made to look brown by using ketchup, wine, browned flour, tomatoes, or any colour sauce, it is far preferable. As, however, in cooking, so much depends on appearance, perhaps it would be as well for the inexperienced cook to use the artificial means (No. 108). When no browning is at hand, and you wish to heighten the colour of your gravy, dissolve a lump of sugar in an iron spoon over a sharp fire; when it is in a liquid state, drop it into the sauce or gravy quite hot. Care, however, must be taken not to put in too much, as it would impart a very disagreeable flavour. BEURRE NOIR, or BROWNED BUTTER (a French Sauce). 374. INGREDIENTS.--1/4 lb. of butter, 1 tablespoonful of minced parsley, 3 tablespoonfuls of vinegar, salt and pepper to taste.
Sources: The passage is from Charles Dickens, Great Expectations, 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 — slate cloth, boar stamp.