“My stores were put under tribute, instead of the native Bunyas, and we had a very excellent meal indeed. We had Bovril soup and Irish stew, roast mutton, potted tongue, roast chicken, gigantic swan eggs poached on anchovy toast, jam omelette, chow-chow preserves, ginger biscuits, boiled rhubarb, and I must not forget, by the way, an excellent plum cake of no small dimensions, crammed full of raisins and candy, which I had brought from Mrs. G. at Almora to her husband, and to which we did, with blessings for her, the fullest justice.”
A cook of roughly the same moment, setting down the same dish.
Dress, clean, and cut up a fowl. Put in a stewpan, cover with boiling water, and cook slowly until tender, adding one-half tablespoon salt and one-eighth teaspoon pepper when fowl is about half cooked. Thicken stock with one-third cup flour diluted with enough cold water to pour easily. Serve with Dumplings. If desired richer, butter may be added.
Sources: The passage is from Arnold Henry Savage Landor, In the forbidden land : $b an account of a journey into Tibet, capture, 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, amphora stamp.