“We have had for breakfast, toast, cakes, a Yorkshire pie, a piece of beef about the size and much the shape of my portmanteau, tea, coffee, ham, and eggs; and are now going to look about us. Having finished our discoveries, we start in a postchaise for Barnard Castle, which is only four miles off, and there I deliver the letter given me by Mitton's friend. All the schools are round about that place, and a dozen old abbeys besides, which we shall visit by some means or other to-morrow. We shall reach York on Saturday I hope, and (God willing) I trust I shall be at home on Wednesday morning.”
A cook of roughly the same moment, setting down the same dish.
898. INGREDIENTS.--2 lbs. of veal cutlets, 1/2 lb. of boiled ham, 2 tablespoonfuls of minced savoury herbs, 1/4 teaspoonful of grated nutmeg, 2 blades of pounded mace, pepper and salt to taste, a strip of lemon-peel finely minced, the yolks of 2 hard-boiled eggs, 1/2 pint of water, nearly 1/2 pint of good strong gravy, puff-crust. _Mode_.--Cut the veal into nice square pieces, and put a layer of them at the bottom of a pie-dish; sprinkle over these a portion of the herbs, spices, seasoning, lemon-peel, and the yolks of the eggs cut in slices; cut the ham very thin, and put a layer of this in. Proceed in this manner until the dish is full, so arranging it that the ham comes at the top. Lay a puff-paste on the edge of the dish, and pour in about 1/2 pint of water; cover with crust, ornament it with leaves, brush it over with the yolk of an egg, and bake in a well-heated oven for 1 to 1-1/2 hour, or longer, should the pie be very large.
Sources: The passage is from Charles Dickens, The Letters of Charles Dickens. Vol. 1, 1833-1856, 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, boar stamp.