“"Wishing to take the air, I proceeded by a circuitous route to the Club, it being our weekly night of meeting. I found that we mustered our full strength. We were enrolled under the denomination of the Eight Club. We were eight in number; we met at eight o'clock during eight months of the year; we played eight games of four-handed cribbage, at eightpence the game; our frugal supper was composed of eight rolls, eight mutton chops, eight pork sausages, eight baked potatoes, eight marrow-bones, with eight toasts, and eight bottles of ale. There may, or may not, be a certain harmony of colour in the ruling idea of this (to adopt a phrase of our lively neighbours) reunion. It was a little idea of mine.”
A cook of roughly the same moment, setting down the same dish.
1373. INGREDIENTS.--1 lb. of puff-paste No. 1206, sausage-meat No. 837, the yolk of 1 egg. _Mode_.--Make 1 lb. of puff-paste by recipe No. 1206; roll it out to the thickness of about 1/2 inch, or rather less, and divide it into 8, 10, or 12 squares, according to the size the rolls are intended to be. Place some sausage-meat on one-half of each square, wet the edges of the paste, and fold it over the meat; slightly press the edges together, and trim them neatly with a knife. Brush the rolls over with the yolk of an egg, and bake them in a well-heated oven for about 1/2 hour, or longer should they be very large. The remains of cold chicken and ham, minced and seasoned, as also cold veal or beef, make very good rolls. _Time_.--1/2 hour, or longer if the rolls are large. _Average cost_, 1s. 6d. _Sufficient_.--1 lb. of paste for 10 or 12 rolls. _Seasonable_, with sausage-meat, from September to March or April.
Sources: The passage is from John Forster, The Life of Charles Dickens, Vol. I-III, Complete, 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 — slate cloth, boar stamp.