1 meal in this book
“The man, rascal and ill-tongued as I doubt not he was at times, refused to comply with the demand as the food at length was put upon the table. It was rich food, stews, with a profuse display of oysters, chickens, boiled, roast, a la maitre d'hotel, fine French trifles, pasties, ices--and it was to be washed down, I saw, by draughts from magnums of Pommery and Greno. I was, at this stage, so well accustomed to the scene that the novelty of a company of dirty, repulsive-looking seamen banqueting in this style did not surprise me one whit, only I wished to be away from a place whose atmosphere poisoned me, and where every word seemed garnished with some horrible oath. I whispered this thought to Hall, and he said, "Yes," and rose to go, but the Captain pulled him back, crying--”
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.
Recipe from The Boston cooking-school cook book of 1896.
Sources: Every passage above is quoted verbatim from The Iron Pirate, 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 — burgundy cloth, oyster stamp.