“Mary had lavished the entire of her first day's wages on delicate foods wherewith to tempt her mother's languid appetite, and when the morning dawned she arose silently, lit the fire, wet the tea and spread her purchases out on the side of the bed. There was a slice of brawn, two pork sausages, two eggs, three rashers of bacon, a bun, a pennyworth of sweets and a pig's foot. These, with bread, and butter, and tea, made a collection amid which an invalid might browse with some satisfaction. Mary then awakened her, and sat by in a dream of happiness watching her mother's eye roll slowly and unbelievingly from item to item. Mrs. Makebelieve tipped each article with her first finger and put its right name on it unerringly. Then she picked out an important looking sweet that had four colors and shone like the sun, and put it in her mouth.”
A cook of roughly the same moment, setting down the same dish.
Take equal parts of fat and lean meat, such as the inferior end of the spare-ribs and some of the loose fat; chop these well together, adding a few sage leaves, a little thyme, pepper and salt, and one or two eggs; when the whole is thoroughly mixed and chopped fine, use a sprinkle of flour on a table or dresser, for the purpose of rolling the sausages into shape of the size and form of a man's thumb. These sausages may be fried in the ordinary way.
Sources: The passage is from James Stephens, Mary, Mary, free to read in full at Project Gutenberg. The recipe is from Francatelli, A Plain Cookery Book for the Working Classes of 1852, also free in full. Both are in the public domain in the United States. The binding above is ours — oxblood cloth, boar stamp.