“In the mean time supper had been prepared. Dry mutton as tough as leather but cut very thin, smoked reindeer meat, hard bread, butter, cheese, two wooden bowls of buttermilk, and fish were put on the table. This was a great repast, in my honor. There was no tablecloth, no napkin, no fork, the flat bread was used instead of plates, we had wooden spoons for the sour milk, and helped ourselves to it from the common dish.”
A cook of roughly the same moment, setting down the same dish.
fresh homemade bread; butter the cut end of the loaf thinly, then hold it against the side with the left hand and arm, and with a sharp, thin knife, cut an even slice not more than an eighth of an inch thick; a little practice, and a steady grasp of bread and knife, will enable any one to produce regular whole slices; fold each one double, with the butter inside; and cut as many as you require; serve them on a clean napkin, and send them to the table with any other of the above relishes. 32.
Sources: The passage is from Paul B. (Paul Belloni) Du Chaillu, The Land of the Long Night, free to read in full at Project Gutenberg. The recipe is from Corson, The Cooking Manual of Practical Directions for Economical of 1877, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, cheese stamp.