“"Poor little woman, was she peckish, then? All lity, we'll chuff along and fill up tanks at the Club. Bally odd bill of fare, pea-flour cutlets and Lepidop--what's-their-names? But we'll get things nearly as rummy served up to us in Berlin. Pork chops with sweet gooseberry sauce, and pink sausages with lilac cabbage and dumplings. Why do you look so scared?"”
A cook of roughly the same moment, setting down the same dish.
I. 797. INGREDIENTS.--Loin of pork, pepper and salt to taste. _Mode_.--Cut the cutlets from a delicate loin of pork, bone and trim them neatly, and cut away the greater portion of the fat. Season them with pepper; place the gridiron on the fire; when quite hot, lay on the chops and broil them for about 1/4 hour, turning them 3 or 4 times; and be particular that they are _thoroughly_ done, but not dry. Dish them, sprinkle over a little fine salt, and serve plain, or with tomato sauce, sauce piquante, or pickled gherkins, a few of which should be laid round the dish as a garnish. _Time_.--About 1/4 hour. _Average cost_, 10d. per lb. for chops. _Sufficient_.--Allow 6 for 4 persons. _Seasonable_ from October to March.
Sources: The passage is from Richard Dehan, That Which Hath Wings: A Novel of the Day, 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, goose stamp.