“The Clyde we left a little on our left-hand at Dunbritton, where it widens into an aestuary or frith, being augmented by the influx of the Leven. On this spot stands the castle formerly called Alcluyd, washed, by these two rivers on all sides, except a narrow isthmus, which at every spring-tide is overflowed. The whole is a great curiosity, from the quality and form of the rock, as well as from the nature of its situation--We now crossed the water of Leven, which, though nothing near so considerable as the Clyde, is much more transparent, pastoral, and delightful. This charming stream is the outlet of Lough-Lomond, and through a tract of four miles pursues its winding course, murmuring over a bed of pebbles, till it joins the Frith at Dunbritton. A very little above its source, on the lake, stands the house of Cameron, belonging to Mr Smollett, so embosomed in an oak wood, that we did not see it till we were within fifty yards of the door. I have seen the Lago di Garda, Albano, De Vico, Bolsena, and Geneva, and, upon my honour, I prefer Lough-Lomond to them all, a preference which is certainly owing to the verdant islands that seem to float upon its surface, affording the most inchanting objects of repose to the excursive view. Nor are the banks destitute of beauties, which even partake of the sublime. On this side they display a sweet variety of woodland, cornfield, and pasture, with several agreeable villas emerging as it were out of the lake, till, at some distance, the prospect terminates in huge mountains covered with heath, which being in the bloom, affords a very rich covering of purple. Every thing here is romantic beyond imagination. This country is justly stiled the Arcadia of Scotland; and I don’t doubt but it may vie with Arcadia in every thing but climate.--I am sure it excels it in verdure, wood, and water.--What say you to a natural bason of pure water, near thirty miles long, and in some places seven miles broad, and in many above a hundred fathom deep, having four and twenty habitable islands, some of them stocked with deer, and all of them covered with wood; containing immense quantities of delicious fish, salmon, pike, trout, perch, flounders, eels, and powans, the last a delicate kind of fresh-water herring peculiar to this lake; and finally communicating with the sea, by sending off the Leven, through which all those species (except the powan) make their exit and entrance occasionally?”
A cook of roughly the same moment, setting down the same dish.
349. INGREDIENTS.--2 tench, 2 eels, 2 onions, a faggot of herbs, 4 blades of mace, 3 anchovies, 1 pint of water, pepper and salt to taste, 1 teaspoonful of chopped parsley, the yolks of 6 hard-boiled eggs, puff paste. _Mode_.--Clean and bone the tench, skin and bone the eels, and cut them into pieces 2 inches long, and leave the sides of the tench whole. Put the bones into a stewpan with the onions, herbs, mace, anchovies, water, and seasoning, and let them simmer gently for 1 hour. Strain it off, put it to cool, and skim off all the fat. Lay the tench and eels in a pie-dish, and between each layer put seasoning, chopped parsley, and hard-boiled eggs; pour in part of the strained liquor, cover in with puff paste, and bake for 1/2 hour or rather more. The oven should be rather quick, and when done, heat the remainder of the liquor, which pour into the pie. _Time_.--1/2 hour to bake, or rather more if the oven is slow.
Sources: The passage is from T. (Tobias) Smollett, The Expedition of Humphry Clinker, 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, ship stamp.