“"I _will_ name," said Our Missis. "There was roast fowls, hot and cold; there was smoking roast veal surrounded with browned potatoes; there was hot soup with (again I ask, shall I be credited?) nothing bitter in it, and no flour to choke off the consumer; there was a variety of cold dishes set off with jelly; there was salad; there was--mark me!--_fresh_ pastry, and that of a light construction; there was a luscious show of fruit; there was bottles and decanters of sound small wine, of every size, and adapted to every pocket; the same odious statement will apply to brandy; and these were set out upon the counter so that all could help themselves."”
A cook of roughly the same moment, setting down the same dish.
Tipsy Cake. Small Pastry. Biscuits. Raised Game Pie. Custards, TRIFLE, ORNAMENTED Custards, in glasses. in glasses. Two Roast Fowls, cut up. Two Roast Fowls, cut up. Tongue, ornamented. Prawns. Prawns. Two Boiled Fowls, with Béchamel Sauce. Biscuits. Small Pastry. EPERGNE, WITH FRUIT. Lobster Salad. Lobster Salad. Fruited Jelly. Iced Savoy Cake. Blancmange. Small Ham, garnished. Mayonnaise of Fowl. Charlotte Russe. Fruited Jelly. Lard
Sources: The passage is from Unknown, Library of the World's Best Literature, Ancient and Modern — Volume 11, 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 — forest cloth, grapes stamp.