“At my lodgings on Elm Street he made himself so beloved that I feared for his digestion. The landlady and the cook were determined that he should eat hot biscuit and jam and pie in addition to roast chicken and gravy, and I was obliged to insist on his going to bed early in order to be up and in good condition for the parade next day.”
A cook of roughly the same moment, setting down the same dish.
929. INGREDIENTS.--2 small fowls or 1 large one, white pepper and salt to taste, 1/2 teaspoonful of grated nutmeg, 1/2 teaspoonful of pounded mace, forcemeat No. 417, a few slices of ham, 3 hard-boiled eggs, 1/2 pint of water, puff crust. _Mode_.--Skin and cut up the fowls into joints, and put the neck, leg, and backbones in a stewpan, with a little water, an onion, a bunch of savoury herbs, and a blade of mace; let these stew for about an hour, and, when done, strain off the liquor: this is for gravy. Put a layer of fowl at the bottom of a pie-dish, then a layer of ham, then one of forcemeat and hard-boiled eggs cut in rings; between the layers put a seasoning of pounded mace, nutmeg, pepper, and salt. Proceed in this manner until the dish is full, and pour in about 1/2 pint of water; border the edge of the dish with puff crust, put on the cover, ornament the top, and glaze it by brushing over it the yolk of an egg.
Sources: The passage is from Hamlin Garland, A Daughter of the Middle Border, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — teal cloth, amphora stamp.