Domestic fiction; Married women -- Fiction; Paris (France) -- Fiction; Working class women -- Fiction
“I’ll bet next month they’ll concoct some other story. That explains
why they cover their window up when they have a rabbit to eat. Don’t
you see? One would have the right to say to them: ‘As you can afford a
rabbit you can certainly give five francs to your mother!’ Oh! they’re
just rotten! What would have become of you if I hadn’t taken you to
live with us?”
Mother Coupeau slowly shook her head. That day she was all against the
Lorilleuxs, because of the great feast the Coupeaus were giving. She
loved cooking, the little gossipings round the saucepans, the place
turned topsy-turvy by the revels of saints’ days. Besides she generally
got on pretty well with Gervaise. On other days when they plagued one
another as happens in all families, the old woman grumbled saying she
was wretchedly unfortunate in thus being at her daughter-in-law’s
mercy. In point of fact she probably had some affection for Madame
Lorilleux who after all was her daughter.
“Ah!” continued Gervaise, “you wouldn’t be so fat, would you, if you
were living with them? And no coffee, no snuff, no little luxuries of
any sort! Tell me, would they have given you two mattresses to your
bed?”
“No, that’s very certain,” replied mother Coupeau. “When they arrive I
shall place myself so as to have a good view of the door to see the
faces they’ll make.”
Thinking of the faces they would make gave them pleasure ahead of time.
However, they couldn’t remain standing there admiring the table. The
Coupeaus had lunched very late on just a bite or two, because the
stoves were already in use, and because they did not want to dirty any
dishes needed for the evening. By four o’clock the two women were
working very hard. The huge goose was being cooked on a spit.
Squint-eyed Augustine was sitting on a low bench solemnly basting the
goose with a long-handled spoon. Gervaise was busy with the peas with
bacon. Mother Coupeau, kept spinning around, a bit confused, waiting
for the right time to begin reheating the pork and the veal.
Public-domain text, read in full here on John Shaqi.
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