I'm looking for some rather specialized information regarding turn-of-the-century (19th century, that is) English restaurants. Specifically, I need to know the job title of the second-in-command cook of a fine restaurant in England circa 1900. Would he have been called the sous chef? Apprentice chef? Was there even such a position, or was there just the cuisinier and a bunch of underlings? I've read Orwell's DOWN AND OUT IN PARIS & LONDON and consulted several culinary history books and websites, but I have not been able to answer this question. Any information will be much appreciated.