“Like a few olives too if they had them. Italian I prefer. Good glass of burgundy take away that. Lubricate. A nice salad, cool as a cucumber, Tom Kernan can dress. Puts gusto into it. Pure olive oil. Milly served me that cutlet with a sprig of parsley. Take one Spanish onion. God made food, the devil the cooks. Devilled crab.”
A cook of roughly the same moment, setting down the same dish.
1115. INGREDIENTS.--6 cucumbers, 3 moderate-sized onions, not quite 1 pint of white stock, cayenne and salt to taste, the yolks of 2 eggs, a very little grated nutmeg. _Mode_.--Pare and slice the cucumbers, take out the seeds, and cut the onions into thin slices; put these both into a stewpan, with the stock, and let them boil for 1/4 hour or longer, should the cucumbers be very large. Beat up the yolks of 2 eggs; stir these into the sauce; add the cayenne, salt, and grated nutmeg; bring it to the point of boiling, and serve. Do not allow the sauce to boil, or it will curdle. This is a favourite dish with lamb or mutton chops, rump-steaks, &c. _Time_.--Altogether, 20 minutes. _Average cost_, when cheapest, 4d. each. _Sufficient_ for 6 or 7 persons. _Seasonable_ in July, August, and September; but may be had, forced, from the beginning of March.
Sources: The passage is from James Joyce, Ulysses, 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 — navy cloth, teapot stamp.