“I made me a fire to cook with as soon as I had got my cargo out of the boat into my ship, but was under debate which of my dainties to begin upon. I had sometimes a mind to have broiled my rabbit, as I called it, and boiled some of my fish; but being tired, I hung up my flesh till the next day, and boiled two or three sorts of my fish, to try which was best. I knew not the nature of most of them, so I boiled a piece of my eel, to be sure, judging that, however I might like the others, I should certainly be able to make a good meal of that. This variety being ready, I took a little of my oil out of the hold for sauce, and sat down to my meal, as satisfied as an emperor. But upon tasting my several messes, though the eel was rather richer than the smaller fishes, yet the others were all so good, I gave them the preference for that time, and laid by the rest of the eel, and of the other fish, till the next day, when I salted them for future use.”
A cook of roughly the same moment, setting down the same dish.
yolks of two hard boiled eggs, a saltspoonful of herbs, a tablespoonful of vinegar, and enough oil to thicken it, about one gill. 139. =Ravigote Sauce.=--Clean and chop a few salad herbs, put one teaspoonful of each into a small pan with a tablespoonful of meat jelly or thick stock, and a little pepper and salt; stir till the jelly is hot, and then add one tablespoonful of vinegar, and two of good oil; when thoroughly mixed set the sauce-pan into a cool place, or pour out the mixture on a dish until it is wanted for use. 140. =Egg Dressing.=--Chop the yolks and whites of two hard boiled eggs separately, but not fine; strew them upon any salad after having dressed it with two tablespoonfuls of cream, and one of white vinegar. 141. =Anchovy Salad Sauce.=--Mix until smooth two raw eggs, one teaspoonful of the essence of anchovy, one tablespoonful of vinegar, and two of oil. 142.
Sources: The passage is from Robert Paltock, The Life and Adventures of Peter Wilkins, Volume 1, free to read in full at Project Gutenberg. The recipe is from Corson, The Cooking Manual of Practical Directions for Economical of 1877, also free in full. Both are in the public domain in the United States. The binding above is ours — teal cloth, ship stamp.