And here's the recipe!
As it turns out, my edition is even slightly earlier. At any rate, the recipe follows.... I am not quoting it verbatim
, since the book doesn't have instruction numbers. I simply added them for convenience.
"1. Chop parsley leaves fine;
2. Take two or three pickled cucumbers, or walnuts, and divide into small squares, and set them by in readiness;
3. Put into a saucepan a piece of butter as big as an egg;
4. When it is melted, stir into it a tablespoonful of fine flour, and half a pint of the broth of the beef;
5. add a tablespoonful of vinegar, one of mushroom ketchup, or port wine, or both, and a tablespoonful of made mustard;
6. simmer together till it is as thick as you wish, put in the parsley and pickles to get warm, and pour it over the beef, or send it up in a sauce-tureen.
This is excellent for stewed or boiled beef."
(from Enquire Within Upon Everything
. 84th edition, London, Paternoster Square, 1891).
The book itself is a Victorian guide about how to do anything - a guide to etiquette, setting flowers, holding a dinner party, curing a headache, making a will, burying a relative, etc. It's a fascinating look into the late Victorian era.
Enjoy the recipe!
Obviously there will a bit of experimentation involved as regards quantities etc. and what the author meant by "take three pickled cucumbers, or walnuts..." Which one - pickles or walnuts? Or maybe both?
Words are the litmus paper of the mind. If you find yourself in the power of someone who will use the word "commence" in cold blood, go somewhere else very quickly. But if they say "Enter", don’t stop to pack.