“Gower Woodseer; the mention of whom is a dejection to the venerable source of our story, was then in the act of emerging from the Eastward into the Southward of the line of Canterbury’s pilgrims when they set forth to worship, on his homeward course, after a walk of two days out of Dover. He descended London’s borough, having exactly twopence halfpenny for refreshment; following a term of prudent starvation, at the end of the walk. It is not a district seductive to the wayfarer’s appetite; as, for example, one may find the Jew’s fry of fish in oil, inspiriting the Shoreditch region, to be. Nourishment is afforded, according to the laws of England’s genius in the arts of refection, at uninviting shops, to the necessitated stomach. A penn’orth of crumb of bread, assisted on its laborious passage by a penn’orth of the rinsings of beer, left the natural philosopher a ha’penny for dessert at the stall of an applewoman, where he withstood an inclination toward the juicy fruit and chose nuts. They extend a meal, as a grimace broadens the countenance, illusorily; but they help to cheat an emptiness in time, where it is nearly as offensive to our sensations as within us; and that prolonged occupation of the jaws goes a length to persuade us we are filling. All the better when the substance is indigestible. Tramps of the philosophical order, who are the practically sagacious, prefer tough grain for the teeth. Woodseer’s munching of his nuts awakened to fond imagination the picture of his father’s dinner, seen one day and little envied: a small slice of cold boiled mutton-flesh in a crescent of white fat, with a lump of dry bread beside the plate.”
A cook of roughly the same moment, setting down the same dish.
424. Cut the bread into thin slices, place them in a cool oven overnight, and when thoroughly dry and crisp, roll them down into fine crumbs. Put some lard, or clarified dripping, into a frying-pan; bring it to the boiling-point, throw in the crumbs, and fry them very quickly. Directly they are done, lift them out with a slice, and drain them before the fire from all greasy moisture. When quite crisp, they are ready for use. The fat they are fried in should be clear, and the crumbs should not have the slightest appearance or taste of having been, in the least degree, burnt.
Sources: The passage is from George Meredith, The Amazing Marriage — Complete, 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, sheaf stamp.