“He accordingly conducted us to a certain lane, where stopping, he bade us observe him, and do as he did, and, walking a few paces, dived into a cellar and disappeared in an instant. I followed his example, and descending very successfully, found myself in the middle of a cook’s shop, almost suffocated with the steams of boiled beef, and surrounded by a company of hackney coachmen, chairmen, draymen, and a few footmen out of place or on board-wages; who sat eating shin of beef, tripe, cow-heel, or sausages, at separate boards, covered with cloths which turned my stomach. While I stood in amaze, undetermined whether to sit down or walk upwards again, Strap, in his descent, missing one of the stops, tumbled headlong into this infernal ordinary, and overturned the cook as she carried a porringer of soup to one of the guests. In her fall, she dashed the whole mess against the legs of a drummer belonging to the foot-guards, who happened to be in her way, and scalded him so miserably, that he started up, and danced up and down, uttering a volley of execrations that made my hair stand on end.”
A cook of roughly the same moment, setting down the same dish.
662. INGREDIENTS.--To every lb. of suet allow 2 lbs. of lean beef; seasoning to taste of salt, pepper, and mixed spices. _Mode_.--Clear the suet from skin, and chop that and the beef as finely as possible; season with pepper, salt, and spices, and mix the whole well together. Make it into flat cakes, and fry of a nice brown. Many persons pound the meat in a mortar after it is chopped ( but this is not necessary when the meat is minced finely.) _Time_.--10 minutes. _Average cost_, for this quantity, 1s. 6d. _Seasonable_ at any time.
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, amphora stamp.