“The boat started again, and soon the bell rang for breakfast. The boys hastened to the forward saloon, where they found two tables spread. At a sideboard was the Swedish lunch, or snack, of herring, sliced salmon, various little fishes, sausage, and similar delicacies, with the universal decanter of "finkel," flanked with a circle of wine glasses. The tourists partook of the eatables, but most of them were wise enough to avoid the drinkable. The Swedish bread, which is a great brown cracker, about seven inches in diameter, was considered very palatable. Ordinary white bread is served on steamers and at hotels, and also a dark-colored bread, which looks like rye, and is generally too sour for the taste of a foreigner. The breakfast at the tables consisted of fried veal, and fish, with vegetables, and all the elements of the snack. When the boys had finished, one of the women handed Scott a long narrow blank book.”
A cook of roughly the same moment, setting down the same dish.
Take a piece of fresh salmon, wash it clean in a little wine-vinegar, and let it lye a little in it in a broad pipkin with a cover, put to it six spoonfuls of water, four of vinegar, as much of white-wine, some salt, a bundle of sweet herbs, a few whole cloves, a little large mace, and a little stick of cinamon, close up the pipkin with paste, and set it in a kettle of seething water, there let it stew three hours; thus you may do carps, trouts, or eels, and alter the taste at your pleasure.
Sources: The passage is from Oliver Optic, Up The Baltic, free to read in full at Project Gutenberg. The recipe is from May, The accomplisht cook of 1660, also free in full. Both are in the public domain in the United States. The binding above is ours — moss cloth, grapes stamp.