“We had a beautiful little dinner. Quite an elegant dish of fish; the kidney-end of a loin of veal, roasted; fried sausage-meat; a partridge, and a pudding. There was wine, and there was strong ale; and after dinner Mrs. Micawber made us a bowl of hot punch with her own hands.”
A cook of roughly the same moment, setting down the same dish.
Open the lower end with a sharp knife close between the skin and the ribs, leave hold enough of the flesh on both sides, that you may put in your hand between the ribs, and the skin; then make a pudding of grated white bread, two or three yolks of eggs, a little cream, clean washt currans pick't and dried, rose-water, cloves, and mace fine beaten, a little saffron, salt, beef-suet minced fine, some slic't dates and sugar; mingle all together, and stuff the breast with it, make the pudding pretty stiff, and prick on the sweetbread wrapped in the caul, spit it and roast it; then make sauce with some claret-wine, grated nutmeg, vinegar, butter, and two or three slices of orange, and boil it up, _&c._
Sources: The passage is from Charles Dickens, David Copperfield, 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 — navy cloth, pudding stamp.