“There was one reservoir built inside the compartments, from which we drew cool water, and another built next to the outer steel framework, from which we could draw boiling water. As this tank was connected with the discharge pipe of the air-pump, and thus with the exterior, I was disgusted to find that, although the water boiled furiously, and was rapidly wasting away in steam, it did not become hot enough to make good beef tea. The heat escaped with the steam at a comparatively low temperature, so that I was compelled to boil water over my gas jet for the meat extract, which we drank instead of coffee. I also prepared some sandwiches of roast beef and cold ham, and with great relish we began our diet of ready cooked foods, which was to continue for so long.”
A cook of roughly the same moment, setting down the same dish.
Prepare some oysters, as shown in No. 54, and when poured upon the toast in their dish, strew all over their surface equal quantities of bread raspings and grated cheese; hold a red-hot shovel over the top until it becomes slightly coloured, and eat this little delicacy while hot.
Sources: The passage is from Ellsworth Douglass, Pharaoh's Broker: Being the Very Remarkable Experiences in Another Wor, 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 — burgundy cloth, boar stamp.