1 meal in this book
“The servants gave him his meals and told him to cheer up. But cheering up and Kenneth were, for the time, strangers. People in books never can eat when they are in trouble, but I have noticed myself that if the trouble has gone on for some hours, eating is really rather a comfort. You don't enjoy eating so much as usual, perhaps, but at any rate it is something to do, and takes the edge off your sorrow for a short time. And cook was sorry for Kenneth and sent him up a very nice dinner and a very nice tea. Roast chicken and gooseberry pie the dinner was, and for tea there was cake with almond icing on it.”
929. INGREDIENTS.--2 small fowls or 1 large one, white pepper and salt to taste, 1/2 teaspoonful of grated nutmeg, 1/2 teaspoonful of pounded mace, forcemeat No. 417, a few slices of ham, 3 hard-boiled eggs, 1/2 pint of water, puff crust. _Mode_.--Skin and cut up the fowls into joints, and put the neck, leg, and backbones in a stewpan, with a little water, an onion, a bunch of savoury herbs, and a blade of mace; let these stew for about an hour, and, when done, strain off the liquor: this is for gravy. Put a layer of fowl at the bottom of a pie-dish, then a layer of ham, then one of forcemeat and hard-boiled eggs cut in rings; between the layers put a seasoning of pounded mace, nutmeg, pepper, and salt. Proceed in this manner until the dish is full, and pour in about 1/2 pint of water; border the edge of the dish with puff crust, put on the cover, ornament the top, and glaze it by brushing over it the yolk of an egg.
Recipe from The Book of Household Management of 1861.
Sources: Every passage above is quoted verbatim from The Magic World, 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 — teal cloth, goose stamp.