“I don't think they were unhappy. Perhaps they were a little prouder in their downfall than in their prosperity. Mrs. Sedley was always a great person for her landlady, Mrs. Clapp, when she descended and passed many hours with her in the basement or ornamented kitchen. The Irish maid Betty Flanagan's bonnets and ribbons, her sauciness, her idleness, her reckless prodigality of kitchen candles, her consumption of tea and sugar, and so forth occupied and amused the old lady almost as much as the doings of her former household, when she had Sambo and the coachman, and a groom, and a footboy, and a housekeeper with a regiment of female domestics--her former household, about which the good lady talked a hundred times a day. And besides Betty Flanagan, Mrs. Sedley had all the maids-of-all-work in the street to superintend. She knew how each tenant of the cottages paid or owed his little rent. She stepped aside when Mrs. Rougemont the actress passed with her dubious family. She flung up her head when Mrs. Pestler, the apothecary's lady, drove by in her husband's professional one-horse chaise. She had colloquies with the greengrocer about the pennorth of turnips which Mr. Sedley loved; she kept an eye upon the milkman and the baker's boy; and made visitations to the butcher, who sold hundreds of oxen very likely with less ado than was made about Mrs. Sedley's loin of mutton: and she counted the potatoes under the joint on Sundays, on which days, dressed in her best, she went to church twice and read Blair's Sermons in the evening.”
A cook of roughly the same moment, setting down the same dish.
732. INGREDIENTS.--About 3 lbs. of the best end of the neck of mutton, salt and pepper to taste, mashed potatoes. _Mode_.--Procure a well-hung neck of mutton, saw off about 3 inches of the top of the bones, and cut the cutlets of a moderate thickness. Shape them by chopping off the thick part of the chine-bone; beat them flat with a cutlet-chopper, and scrape quite clean, a portion of the top of the bone. Broil them over a nice clear fire for about 7 or 8 minutes, and turn them frequently. Have ready some smoothly-mashed white potatoes; place these in the middle of the dish; when the cutlets are done, season with pepper and salt; arrange them round the potatoes, with the thick end of the cutlets downwards, and serve very hot and quickly. (See Coloured Plate.) _Time_.--7 or 8 minutes. _Average cost_, for this quantity, 2s. 4d. _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.
Sources: The passage is from William Makepeace Thackeray, Vanity Fair, 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, teapot stamp.