“For luncheon this day Hillard took him to Paoli's in the Via dei Tavolini--the way of the little tables. Here Merrihew saw a tavern such as he had often conjured up while reading his Dumas; sausages and hams and bacons and garlic and cheeses and dried vegetables hanging from the ceiling, abrupt passages, rough tables and common chairs and strange dishes; oil, oil, oil, even on the top of his coffee-cup, and magnums of red and white Chianti. Hillard informed him that this was the most famous Bohemian place in the city, the rendezvous of artists, sculptors, writers, physicians, and civil authorities. The military seldom patronized it, because it was not showy enough. Merrihew enjoyed the scene, with its jabber-jabber and its clatter-clatter. And he was still hungry when he left, but he would not admit it to Hillard, who adapted himself to the over-abundance of oil with all the zest of an expatriated Tuscan.”
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 Harold MacGrath, The Lure of the Mask, 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 — ochre cloth, cheese stamp.