“On my arrival at her place, I found two or three hundred had assembled. The table was prepared in a long building, which she had erected expressly for her slaves to dance in. It was covered with every variety of food the country afforded, and was pronounced by general acclamation to be the rarest of dinners. Roast turkey, pig, chicken, duck, and all kinds of meat, baked, boiled, and broiled, formed a line the whole length of the extended table, while the vacant spaces were filled with tarts, jellies, and frosted cake, and pastry of many kinds. The young mistress walked around the table, smiling and saying a kind word to each one, and seemed to enjoy the scene exceedingly.”
A cook of roughly the same moment, setting down the same dish.
meat and bones by pounding; cover them with cold water, heat them slowly in a steam-tight kettle, and simmer them to a pulp; then strain through a sieve or cloth, season to taste, and return to the fire without the cover, to simmer until the liquid is reduced one half, skimming off all fat. Cool to form a jelly. If you have no steam-tight kettle, put a cloth between the lid and any kettle, and the purpose will be served. 250. =Chicken Broth.=--Dress a chicken or fowl, cut it in joints, put them in a chopping bowl, and chop them into small pieces, using flesh, bones, and skin. To every pound of the chicken thus prepared put one pint of cold water and one level teaspoonful of salt; if pepper is desired it should be either enough cayenne to lie on the point of a small pen-knife blade, or a half saltspoonful of ground _white_ pepper.
Sources: The passage is from Solomon Northup, Twelve Years a Slave: Narrative of Solomon Northup, a Citizen of New-Y, 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 — oxblood cloth, amphora stamp.