Jane Austen: Emma

VOLUME II
3. CHAPTER III (continued)

"My dear papa, I sent the whole hind-quarter. I knew you would wish it. There will be the leg to be salted, you know, which is so very nice, and the loin to be dressed directly in any manner they like."

"That's right, my dear, very right. I had not thought of it before, but that is the best way. They must not over-salt the leg; and then, if it is not over-salted, and if it is very thoroughly boiled, just as Serle boils ours, and eaten very moderately of, with a boiled turnip, and a little carrot or parsnip, I do not consider it unwholesome."

"Emma," said Mr. Knightley presently, "I have a piece of news for you. You like news--and I heard an article in my way hither that I think will interest you."

"News! Oh! yes, I always like news. What is it?--why do you smile so?--where did you hear it?--at Randalls?"

He had time only to say,

"No, not at Randalls; I have not been near Randalls," when the door was thrown open, and Miss Bates and Miss Fairfax walked into the room. Full of thanks, and full of news, Miss Bates knew not which to give quickest. Mr. Knightley soon saw that he had lost his moment, and that not another syllable of communication could rest with him.

"Oh! my dear sir, how are you this morning? My dear Miss Woodhouse-- I come quite over-powered. Such a beautiful hind-quarter of pork! You are too bountiful! Have you heard the news? Mr. Elton is going to be married."

Emma had not had time even to think of Mr. Elton, and she was so completely surprized that she could not avoid a little start, and a little blush, at the sound.

"There is my news:--I thought it would interest you," said Mr. Knightley, with a smile which implied a conviction of some part of what had passed between them.

This is page 154 of 437. [Mark this Page]
Mark any page to add this title to Your Bookshelf. (0 / 10 books on shelf)
Buy a copy of Emma at Amazon.com
Customize text appearance:
Color: A A A A A   Font: Aa Aa   Size: 1 2 3 4 5   Defaults
(c) 2003-2012 LiteraturePage.com and Michael Moncur. All rights reserved.
For information about public domain texts appearing here, read the copyright information and disclaimer.