“From this out, the madam piled up the surprises with a rush that fired the general astonishment up to a hundred and fifty in the shade, and at the same time paralyzed expression of it down to gasped “Oh's” and “Ah's,” and mute upliftings of hands and eyes. She fetched crockery--new, and plenty of it; new wooden goblets and other table furniture; and beer, fish, chicken, a goose, eggs, roast beef, roast mutton, a ham, a small roast pig, and a wealth of genuine white wheaten bread. Take it by and large, that spread laid everything far and away in the shade that ever that crowd had seen before. And while they sat there just simply stupefied with wonder and awe, I sort of waved my hand as if by accident, and the storekeeper's son emerged from space and said he had come to collect.”
A cook of roughly the same moment, setting down the same dish.
Cut thick slices from the middle of a loaf of light stale bread, pare the crust entirely from them, and dry them gradually in a cool oven until they are crisp quite through; let them become cold, then roll or beat them into fine crumbs, and keep them in a dry place for use. To strew over hams or cheeks of bacon, the bread should be left all night in the oven, which should be sufficiently heated to brown, as well as to harden it: it ought indeed to be entirely converted into equally-coloured crust. It may be sifted through a dredging-box on to the hams after it has been reduced almost to powder.
Sources: The passage is from Mark Twain, A Connecticut Yankee in King Arthur's Court, free to read in full at Project Gutenberg. The recipe is from Acton, Modern cookery for private families of 1845, also free in full. Both are in the public domain in the United States. The binding above is ours — ochre cloth, tankard stamp.