“Then all the people shouted "Hurrah." The band played music in the streets, the bells rang, and the cake-women took the black crape off the sugar-sticks. There was universal joy. Three oxen, stuffed with ducks and chickens, were roasted whole in the market-place, where every one might help himself to a slice. The fountains spouted forth the most delicious wine, and whoever bought a penny loaf at the baker's received six large buns, full of raisins, as a present. In the evening the whole town was illuminated. The soldiers fired off cannons, and the boys let off crackers. There was eating and drinking, dancing and jumping everywhere. In the palace, the high-born gentlemen and beautiful ladies danced with each other, and they could be heard at a great distance singing the following song:--”
A cook of roughly the same moment, setting down the same dish.
3 lb. fowl 2 quarts cold water 2 slices carrot 1 tablespoon salt ½ teaspoon peppercorns 1 onion, sliced 2 stalks celery Bit of bay leaf 2 tablespoons Sauterne wine 1 teaspoon beef extract 1 cup cream Salt Pepper Wipe and cut up fowl. Cover with water, and add carrot, salt, peppercorns, onion, celery, and bay leaf. Bring quickly to boiling-point, then let simmer until meat is tender. Remove meat and strain stock. Chill, remove fat, reheat, and add wine, beef extract, and cream. Season with salt and pepper.
Sources: The passage is from H. C. (Hans Christian) Andersen, Fairy Tales of Hans Christian Andersen, free to read in full at Project Gutenberg. The recipe is from Farmer, The Boston cooking-school cook book of 1896, also free in full. Both are in the public domain in the United States. The binding above is ours — plum cloth, sheaf stamp.