“It was not till after dusk had fairly settled over the wilderness that our supper was pronounced ready by the many cooks who had taken a hand in its preparation. The camp-fire was replenished, so that a genial glow and plenty of light was diffused about; and then our meal began. We had the three partridges quite well cooked; and Thomas had his dear gravy. There were boiled potatoes and some pork, fried crisp, to suit Willis; also boiled eggs for all and plenty of toasted bread with butter. Kate had also brought a lot of "cookies," which went well with coffee.”
A cook of roughly the same moment, setting down the same dish.
3. Mustard, butter, and vinegar. 4. Butter, vinegar, minced capers, and nutmeg. For the garnish of this fried meat, either parsley, sage, clary, onions, apples, carrots, parsnips, skirrets, spinage, artichocks, pears, quinces, slic't oranges, or lemons, or fry them in butter. Thus you may fry sweet-breads, udders, and tongues in any of the foresaid ways, with the same sauces and garnish.
Sources: The passage is from C. A. (Charles Asbury) Stephens, When Life Was Young: At the Old Farm in Maine, free to read in full at Project Gutenberg. The recipe is from May, The accomplisht cook of 1660, also free in full. Both are in the public domain in the United States. The binding above is ours — slate cloth, boar stamp.