“"I found one side of the fowl much better cooked than the other,--in fact, I should have called it kiln-dried,--and the other side had certainly been warmed. The mayonnaise was very peculiar and made me think of the probable necessity of filling the lamps, and I hoped Baxter had had this attended to. The pie was made of gooseberry jam, the easiest pie in the world to make, Anita told me. 'You take the jam just as it is, and put it between two layers of dough, and then bake it.' The coffee was very like black writing-ink, and, having been made for a long time, was barely tepid.”
A cook of roughly the same moment, setting down the same dish.
962. INGREDIENTS.--A cold roast fowl, Mayonnaise sauce No. 468, 4 or 5 young lettuces, 4 hard-boiled eggs, a few water-cresses, endive. _Mode_.--Cut the fowl into neat joints, lay them in a deep dish, piling them high in the centre, sauce the fowl with Mayonnaise made by recipe No. 468, and garnish the dish with young lettuces cut in halves, water-cresses, endive, and hard-boiled eggs: these may be sliced in rings, or laid on the dish whole, cutting off at the bottom a piece of the white, to make the egg stand. All kinds of cold meat and solid fish may be dressed à la Mayonnaise, and make excellent luncheon or supper dishes. The sauce should not be poured over the fowls until the moment of serving. Should a very large Mayonnaise be required, use 2 fowls instead of 1, with an equal proportion of the remaining ingredients. _Average cost_, with one fowl, 3s. 6d. _Sufficient_ for a moderate-sized dish. _Seasonable_ from April to September.
Sources: The passage is from Frank R. Stockton, John Gayther's Garden and the Stories Told Therein, 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, goose stamp.