“From these, and the nearer objects within the tent, its queer furniture and baggage-trunks, the varnished tins of preserved fish, flesh, and fowl, the warming-pan in which Pitblado stewed my beef and boiled my potatoes (when I had either), hanging with my sword, sash, pistols, and lancer-cap on the tent-pole; a cheese and a frying-pan, side by side with a tea-kettle and writing-case; boots and buckets in one corner, a heap of straw in another; empty Cliquot bottles and a gallant leather bag for holding six quarts of cognac--from all these my thoughts would wander away in the hours of the night to home, and all its peace and comfort.”
A cook of roughly the same moment, setting down the same dish.
The cheapest pieces of beef, suitable for baking or roasting, consist of the thick part of the ribs, cut from towards the shoulder, the mouse buttock and gravy pieces, and also what is commonly called the chuck of beef, which consists of the throat boned and tied up with string in the form of a small round. Whichever piece of beef you may happen to buy, it should be well sprinkled over with pepper, salt, and flour, and placed upon a small iron trivet in a baking dish containing peeled potatoes and about half-a-pint of water, and either baked in your own oven or else sent to the baker's. If you bake your meat in your own oven, remember that it must be turned over on the trivet every twenty minutes, and that you must be careful to baste it all over now and then with the fat which runs from it into the dish, using a spoon for that purpose.
Sources: The passage is from James Grant, One of the Six Hundred: A Novel, 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 — forest cloth, cheese stamp.