“Hot mutton chops, fried chicken, omelettes, fried potatoes and coffee --all excellent. This was the bill of fare. It was sauced with a savage appetite purchased by hard riding the day before, and refreshing sleep in a pure atmosphere. As I called for a second cup of coffee, I glanced over my shoulder, and behold our white village was gone--the splendid tents had vanished like magic! It was wonderful how quickly those Arabs had “folded their tents;” and it was wonderful, also, how quickly they had gathered the thousand odds and ends of the camp together and disappeared with them.”
A cook of roughly the same moment, setting down the same dish.
1494. Take, for 6 persons, the roes of 2 carp; [Footnote: An American writer says he has followed this recipe, substituting pike, shad, &c., in the place of carp, and can recommend all these also, with a quiet conscience. Any fish, indeed, may be used with success.] bleach them, by putting them, for 5 minutes, in boiling water slightly salted. Take a piece of fresh tunny about the size of a hen's egg, to which add a small shalot already chopped; hash up together the roe and the tunny, so as to mix them well, and throw the whole into a saucepan, with a sufficient quantity of very good butter: whip it up until the butter is melted! This constitutes the specialty of the omelet. Take a second piece of butter, _à discrétion_, mix it with parsley and herbs, place it in a long-shaped dish destined to receive the omelet; squeeze the juice of a lemon over it, and place it on hot embers.
Sources: The passage is from Mark Twain, The Innocents Abroad, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — forest cloth, teapot stamp.