“I was ravished at this piece of good news and, having accommodated myself in a moment, hugged my benefactor for his generous offer, saying, I was overjoyed to find him undebauched by prosperity, which seldom fails to corrupt the heart. He bespoke for dinner some soup and bouilli, a couple of pullets roasted, and a dish of asparagus, and in the interim entertained me with biscuit and Burgundy, after which repast he entreated me to gratify his longing desire of knowing every circumstance of my fortune since his departure from London. This request I complied with, beginning at the adventure of Gawky, and relating every particular event in which I had been concerned from that day to the present hour. During the recital, my friend was strongly affected, according to the various situations described. He stared with surprise, glowed with indignation, gaped with curiosity, smiled with pleasure, trembled with fear, and wept with sorrow, as the vicissitudes of my life inspired these different passions; and, when my story was ended, signified his amazement on the whole, by lifting up his eyes and hands and protesting that, though I was a young man, had suffered more than all the blessed martyrs.”
A cook of roughly the same moment, setting down the same dish.
I. 113. INGREDIENTS.--5 lbs. of lean beef, 3 slices of bacon, 1/2 pint of pale ale, a few leaves of white beet, spinach, 1 cabbage lettuce, a little mint, sorrel, and marjoram, a pint of asparagus-tops cut small, the crust of 1 French roll, seasoning to taste, 2 quarts of water. _Mode_.--Put the beef, cut in pieces and rolled in flour, into a stewpan, with the bacon at the bottom; cover it close, and set it on a slow fire, stirring it now and then till the gravy is drawn. Put in the water and ale, and season to taste with pepper and salt, and let it stew gently for 2 hours; then strain the liquor, and take off the fat, and add the white beet, spinach, cabbage lettuce, and mint, sorrel, and sweet marjoram, pounded. Let these boil up in the liquor, then put in the asparagus-tops cut small, and allow them to boil till all is tender. Serve hot, with the French roll in the dish. _Time_.--Altogether 3 hours. _Average cost_ per quart, 1s. 9d.
Sources: The passage is from T. (Tobias) Smollett, The Adventures of Roderick Random, 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 — moss cloth, grapes stamp.