2 meals in this book
“There had been a grand entertainment at Gaunt House on one beautiful evening in June, and the next day's journals contained almost two columns of the names of the most closely-printed nobility and gentry who had been honored with invitations to the ball. Among the guests were Sir Francis and Lady Clavering and Miss Amory, for whom the indefatigable Major Pendennis had procured an invitation, and our two young friends Arthur and Harry. Each exerted himself, and danced a great deal with Miss Blanche. As for the worthy major, he assumed the charge of Lady Clavering, and took care to introduce her to that department of the mansion where her ladyship specially distinguished herself, namely, the refreshment-room, where, among pictures of Titian and Giorgione, and regal portraits of Vandyke and Reynolds, and enormous salvers of gold and silver, and pyramids of large flowers, and constellations of wax candles--in a manner perfectly regardless of expense, in a word--a supper was going on all night. Of how many creams, jellies, salads, peaches, white soups, grapes, pâtes, galantines, cups of tea, champagne, and so forth, Lady Clavering partook, it does not become us to say. How much the major suffered as he followed the honest woman about, calling to the solemn male attendants, and lovely servant-maids, and administering to Lady Clavering's various wants with admirable patience, nobody knows; he never confessed. He never allowed his agony to appear on his countenance in the least; but with a constant kindness brought plate after plate to the Begum.”
Tipsy Cake. Small Pastry. Biscuits. Raised Game Pie. Custards, TRIFLE, ORNAMENTED Custards, in glasses. in glasses. Two Roast Fowls, cut up. Two Roast Fowls, cut up. Tongue, ornamented. Prawns. Prawns. Two Boiled Fowls, with Béchamel Sauce. Biscuits. Small Pastry. EPERGNE, WITH FRUIT. Lobster Salad. Lobster Salad. Fruited Jelly. Iced Savoy Cake. Blancmange. Small Ham, garnished. Mayonnaise of Fowl. Charlotte Russe. Fruited Jelly. Lard
Recipe from The Book of Household Management of 1861.
“From Grady's kitchen casement often came odors still more fragrant. The three old soldiers who formed the garrison of No. 4, were all skilled in the culinary art. Grady was great at an Irish stew; the colonel was famous for pillaus and curries; and as for Strong, he could cook any thing. He made French dishes and Spanish dishes, stews, fricassees, and omelettes, to perfection; nor was there any man in England more hospitable than he when his purse was full, or his credit was good. At those happy periods, he could give a friend, as he said, a good dinner, a good glass of wine, and a good song afterward; and poor Cos often heard with envy the roar of Strong's choruses, and the musical clinking of the glasses as he sate in his own room, so far removed and yet so near to those festivities. It was not expedient to invite Mr. Costigan always; his practice of inebriation was lamentable; and he bored Strong's guests with his stories when sober, and with his maudlin tears when drunk.”
185. INGREDIENTS.--Any pieces of salt beef or pork, say 2 lbs.; 4 carrots, 4 parsnips, 4 turnips, 4 potatoes, 1 cabbage, 2 oz. of oatmeal or ground rice, seasoning of salt and pepper, 2 quarts of water. _Mode_.--Cut up the meat small, add the water, and let it simmer for 23/4 hours. Now add the vegetables, cut in thin small slices; season, and boil for 1 hour. Thicken with the oatmeal, and serve. _Time_.--2 hours. _Average cost_, 3d. per quart without the meat. _Seasonable_ in winter. _Sufficient_ for 6 persons. _Note_.--If rice is used instead of oatmeal, put it in with the vegetables.
Recipe from The Book of Household Management of 1861.
Sources: Every passage above is quoted verbatim from The History of Pendennis, free to read in full at Project Gutenberg. The recipes come from cookbooks of the period, also free in full. All are in the public domain in the United States. The binding is ours — oxblood cloth, grapes stamp.