“Then the hostess, filled with kindness, Hastened to the mountain storehouse, Cut some butter, veal, and bacon, Bread, and fish, and honeyed biscuit, Brought the best of her provisions, Brought the mead and beer of barley, Set for him a toothsome dinner, Wherewithal to still his hunger, Quench the thirst of Lemminkainen.”
A cook of roughly the same moment, setting down the same dish.
You may sometimes have a chance to purchase a few trimmings or cuttings of veal, or a small piece from the chump end of the loin, which you can cut up in thin slices, and after seasoning them with pepper and salt, and rolling them in flour, they are to be fried in the fat that remains from some slices of bacon which you shall have previously fried; and, after placing the fried veal and bacon in its dish, shake a table-spoonful of flour in the frying-pan; add a few drops of ketchup or vinegar and a gill of water; stir all together on the fire to boil for five minutes, and pour this sauce over the cutlets. A dish of cutlets of any kind of meat may be prepared as above.
Sources: The passage is from Unknown, Kalevala : the Epic Poem of Finland — Complete, tr. Crawford, John Martin, free to read in full at Project Gutenberg. The recipe is from Francatelli, A Plain Cookery Book for the Working Classes of 1852, also free in full. Both are in the public domain in the United States. The binding above is ours — moss cloth, boar stamp.