““This, which you believe to be meat, Professor, is nothing else than fillet of turtle. Here are also some dolphins’ livers, which you take to be ragout of pork. My cook is a clever fellow, who excels in dressing these various products of the ocean. Taste all these dishes. Here is a preserve of holothuria, which a Malay would declare to be unrivalled in the world; here is a cream, of which the milk has been furnished by the cetacea, and the sugar by the great fucus of the North Sea; and lastly, permit me to offer you some preserve of anemones, which is equal to that of the most delicious fruits.””
A cook of roughly the same moment, setting down the same dish.
884. INGREDIENTS.--Knuckle of veal, pepper and salt to taste, flour, 1 onion, 1 head of celery, or a little celery-seed, a faggot of savoury herbs, 2 blades of pounded mace, thickening of butter and flour, a few young carrots, 1 tablespoonful of ketchup, 1 tablespoonful of tomato sauce, 3 tablespoonfuls of sherry, the juice of 1/4 lemon. _Mode_.--Cut the meat from a knuckle of veal into neat slices, season with pepper and salt, and dredge them with flour. Fry them in a little butter of a pale brown, and put them into a stewpan with the bone (which should be chopped in several places); add the celery, herbs, mace, and carrots; pour over all about 1 pint of hot water, and let it simmer very gently for 2 hours, over a slow but clear fire.
Sources: The passage is from Jules Verne, Twenty Thousand Leagues under the Sea, 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 — moss cloth, boar stamp.