“It seemed as though Saint Dunstan was like to answer his prayer, for along the road came plodding a certain cobbler, one Quince, of Derby, who had been to take a pair of shoes to a farmer nigh Kirk Langly, and was now coming back home again, with a fair boiled capon in his pouch and a stout pottle of beer by his side, which same the farmer had given him for joy of such a stout pair of shoon. Good Quince was an honest fellow, but his wits were somewhat of the heavy sort, like unbaked dough, so that the only thing that was in his mind was, "Three shillings sixpence ha'penny for thy shoon, good Quince--three shillings sixpence ha'penny for thy shoon," and this traveled round and round inside of his head, without another thought getting into his noddle, as a pea rolls round and round inside an empty quart pot.”
A cook of roughly the same moment, setting down the same dish.
It is almost impossible to shape and raise rolls for an early breakfast, but if one have a cold room or a refrigerator the rolls can be put in the pan the night before, and they will then be ready to bake for breakfast. Reserve about a pint and a half of the risen bread dough and work into it a tablespoonful of butter or lard. Put the dough in a bowl; cover it with a plate and place the bowl in the refrigerator or in a cold room. In the evening shape the dough into rolls and rub a little soft butter over them. Cover the pan closely, but leave ample room for the rolls to rise; then put in the refrigerator or cold room. Bake in the morning in a moderately hot oven for half an hour.
Sources: The passage is from Howard Pyle, The Merry Adventures of Robin Hood, free to read in full at Project Gutenberg. The recipe is from Parloa, Miss Parloa's Young Housekeeper of 1893, also free in full. Both are in the public domain in the United States. The binding above is ours — slate cloth, pear stamp.