1 meal in this book
“"I _will_ name," said Our Missis. "There was roast fowls, hot and cold; there was smoking roast veal surrounded with browned potatoes; there was hot soup with (again I ask, shall I be credited?) nothing bitter in it, and no flour to choke off the consumer; there was a variety of cold dishes set off with jelly; there was salad; there was--mark me!--_fresh_ pastry, and that of a light construction; there was a luscious show of fruit; there was bottles and decanters of sound small wine, of every size, and adapted to every pocket; the same odious statement will apply to brandy; and these were set out upon the counter so that all could help themselves."”
Tipsy Cake. Small Pastry. Biscuits. Raised Game Pie. Custards, TRIFLE, ORNAMENTED Custards, in glasses. in glasses. Two Roast Fowls, cut up. Two Roast Fowls, cut up. Tongue, ornamented. Prawns. Prawns. Two Boiled Fowls, with Béchamel Sauce. Biscuits. Small Pastry. EPERGNE, WITH FRUIT. Lobster Salad. Lobster Salad. Fruited Jelly. Iced Savoy Cake. Blancmange. Small Ham, garnished. Mayonnaise of Fowl. Charlotte Russe. Fruited Jelly. Lard
Recipe from The Book of Household Management of 1861.
Sources: Every passage above is quoted verbatim from Library of the World's Best Literature, Ancient and Modern, free to read in full at Project Gutenberg. The recipes come from cookbooks of the period, also free in full. All are in the public domain in the United States. The binding is ours — ochre cloth, grapes stamp.