Wery good thing is weal pie, when you know the lady as made it, and is quit

1 Fastened up behind the barouche was a hamper of spacious dimensions — one of those hampers which always awakens in a contemplative mind associations connected with cold fowls, tongues, and bottles of wine — and on the box sat a fat and red-faced boy, in a state of somnolency, whom no speculative observer could have regarded for an instant without setting down as the official dispenser of the contents of the before-mentioned hamper, when the proper time for their consumption should arrive. ***** 'Joe, Joe!' said the stout gentleman, when the citadel was taken, and the besiegers and besieged sat down to dinner. 'Damn that boy, he's gone to sleep again. Be good enough to pinch him, sir — in the leg, if you please; nothing else wakes him — thank you. Undo the hamper, Joe.' The fat boy, who had been effectually roused by the compression of a portion of his leg between the finger and thumb of Mr. Winkle, rolled off the box once again, and proceeded to unpack the hamper with more expedition than could have been expected from his previous inactivity. 'Now we must sit close,' said the stout gentleman. After a great many jokes about squeezing the ladies' sleeves, and a vast quantity of blushing at sundry jocose proposals, that the ladies should sit in the gentlemen's laps, the whole party were stowed down in the barouche; and the stout gentleman proceeded to hand the things from the fat boy (who had mounted up behind for the purpose) into the carriage. 'Now, Joe, knives and forks.' The knives and forks were handed in, and the ladies and gentlemen inside, and Mr. Winkle on the box, were each furnished with those useful instruments. 'Plates, Joe, plates.' A similar process employed in the distribution of the crockery. 'Now, Joe, the fowls. Damn that boy; he's gone to sleep again. Joe! Joe!' (Sundry taps on the head with a stick, and the fat boy, with some difficulty, roused from his lethargy.) 'Come, hand in the eatables.' There was something in the sound of the last word which roused the unctuous boy. He jumped up, and the leaden eyes which twinkled behind his mountainous cheeks leered horribly upon the food as he unpacked it from the basket. 'Now make haste,' said Mr. Wardle; for the fat boy was hanging fondly over a capon, which he seemed wholly unable to part with. The boy sighed deeply, and, bestowing an ardent gaze upon its plumpness, unwillingly consigned it to his master. 'That's right — look sharp. Now the tongue — now the pigeon pie. Take care of that veal and ham — mind the lobsters — take the salad out of the cloth — give me the dressing.' 'Now ain't this capital?' inquired that jolly personage, when the work of destruction had commenced. 'Capital!' said Mr. Winkle, who was carving a fowl on the box. 'Glass of wine?' 'With the greatest pleasure.' 'You'd better have a bottle to yourself up there, hadn't you?' 'You're very good.' 'Joe!' 'Yes, Sir.' (He wasn't asleep this time, having just succeeded in abstracting a veal patty.) 'Bottle of wine to the gentleman on the box. Glad to see you, Sir.' 'Thank'ee.' Mr. Winkle emptied his glass, and placed the bottle on the coach-box, by his side. 'Will you permit me to have the pleasure, Sir?' said Mr. Trundle to Mr. Winkle. 'With great pleasure,' replied Mr. Winkle to Mr. Trundle, and then the two gentlemen took wine, after which they took a glass of wine round, ladies and all. 'Mr. Pickwick, some wine, Sir?' Mr. Pickwick, who had been deeply investigating the interior of the pigeon-pie, readily assented. 'Damn that boy,' said the old gentleman, 'he's gone to sleep again. Here, Joe — Joe — take these things away, and open another bottle — d'ye hear?' The fat boy rose, opened his eyes, swallowed the huge piece of pie he had been in the act of masticating when he last fell asleep, and slowly obeyed his master's orders — gloating languidly over the remains of the feast, as he removed the plates, and deposited them in the hamper. The fresh bottle was produced, and speedily emptied: the hamper was made fast in its old place — the fat boy once more mounted the box — the spectacles and pocket-glass were again adjusted — and the evolutions of the military recommenced. 2 Mr. Weller proceeded to unpack the basket with the utmost despatch. 'Weal pie,' said Mr. Weller, soliloquising, as he arranged the eatables on the grass. 'Wery good thing is weal pie, when you know the lady as made it, and is quite sure it ain't kittens; and arter all though, where's the odds, when they're so like weal that the wery piemen themselves don't know the difference? Tongue —, well that's a wery good thing when it ain't a woman's. Bread — knuckle o' ham, reg'lar picter — cold beef in slices, wery good. What's in them stone jars, young touch-and-go?' 'Beer in this one,' replied the boy, taking from his shoulder a couple of large stone bottles, fastened together by a leathern strap — 'cold punch in t'other.' 'And a wery good notion of a lunch it is, take it altogether,' said Mr. Weller, surveying his arrangement of the repast with great satisfaction. 'Now, gen'l'm'n, "fall on," as the English said to the French when they fixed bagginets.' I cold roast stuffed capon pigeon pie veal and ham cake veal patties lobster salad wine II veal pie knuckle of ham cold beef in slices bread [cheese & pickles] stone jars with beer and cold punch VEAL PIE Sufficient for 5 – 6 persons Average cost, 2s 6d. Time – about 1½ hr Seasonable from March to October. The meat of a moderately-sized well-fed calf, about 8 weeks old will make a total of slaughtered meat of 144 lbs. weight. The calf is considered in prime condition at 10 weeks, when he will weigh from 16 – 18 stone, and sometimes even twenty. The usual time in the metropolis for veal to make its appearance is about the beginning of February. INGREDIENTS : 2 lbs of veal cutlets (from the prime part of leg/add trimmings to the gravy) 1 or 2 slices of lean bacon or ham pepper and salt to taste 2 tablespoonfuls of minced savoury herbs 2 blades of pounded mace crust 1 teacupful of gravy Mode – Cut the cutlets into square pieces, and season them with pepper, salt, and pounded mace; put them in a pie-dish with the savoury herbs sprinkled over, and 1 or 2 slices of lean bacon or ham placed at the top : if possible, this should be previously cooked, as undressed bacon makes the veal red, and spoils its appearance. Pour in a little water, cover with crust, ornament it in any way that is approved; brush it over with the yolk of an egg, and bake in a well-heated oven for about 1½ hour. Pour in a good gravy after baking, which is done by removing the top ornament, and replacing it after the gravy is added. SAVOURY HERBS : thyme, sage, mint, marjoram, savory, basil CRUST : MEDIUM PUFF PASTE Average cost, 1s per lb INGREDIENTS : To every 1 lb. of flour allow 8 oz. of butter, 4 oz. of lard, not quite ½ pint of water. Mode – This paste may be made by the directions in the preceding recipe, only using less butter and substituting lard for a portion of it. Mix the flour to a smooth paste with not quite ½ pint of water ; then roll iy out 3 times, the first time covering the paste with butter, the second with lard, and the third with butter. Keep the rolling pin and paste slightly dredged with flour, to prevent them from sticking, and it will be ready for use. VEAL GRAVY Time – 3 – 4 hours Average cost, 9d. per pint INGREDIENTS : 2 slices of nicely flavoured lean ham any poultry trimmings 3 lbs. of lean veal a faggot of savoury herbs, including parsley (celery a few green onions (or 1 large onion may be substituted for these) a few mushrooms, when obtainable 1 blade of mace salt to taste 3 pints of water Mode – Cut up the ham and veal into smal square pieces, put these in a stewpan, moistening them with a small quantity of water; place them over the fire to draw down. When the bottom of the stewpan becomes covered with a white glaze, fill up with water in the above proportion ; add the remaining ingredients, stew very slowly for 3 or 4 hours, and do not forget to skim well the moment it boils. Put it by, and, when cold, take off all the fat. This may be used for Béchamel, sauce tournée, and many other white sauces. The Golden Calf – We are told in the book of Genesis, that Aaron, in the lenghthened absence of Moses, was constrained by the im patient people to make them an image to worship; and that aaron, instead of using his delegated power to curb this sinful expression of the tribes, and appease the discontented Jews, at once complied with their demand, and, telling them to bring to him their rings and trinkets, fashioned out of their willing contributions a calf of gold, before which the multitude fell down and worshipped. Whether this image was a solid figure of gold, or a wooden effigy merely, coated with metal, is uncertain. To suppose the former,— knowing the size of the image made from such trifling articles as rings, we must presuppose the Israelites to have spoiled the Egyptians most unmercifully : the figure, however, is of more consequence than the weight or size of the idol. That the Israelites brought away more from Goshen than the plunder of the Egyptians, and that they were deeply imbued with Egyptian superstition, the golden calf is only one, out of many, instances of proof ; for a gilded ox, covered with a pall, was in that country an emblem of Osiris, one of the gods of the Egyptian trinity. Besides having a sacred cow, and many varieties of the holy bull, this priest-ridden people worshipped the ox as a symbol of the sun, and offered to it divine honours, as the emblem of frugality, industry, and husbandry. It is therefore probable that, in borrowing so familiar a type, the Israelites, in their calf-worship, meant, under a well-understood cherubic symbol, to acknowledge the full force of those virtues, under an emblem of divine power and goodness. The prophet Hosea is full of denunciations against calf-worship in Israel, and alludes to the custom of kissing these idols, Hosea, viii. 4—6. The Calf a Symbol of Divine Power – A singular symbolical ceremony existed among the Hebrews, in which the calf performed a most important part. The calf being a type or symbol of Divine power, or what was called the Elohim, — the Almighty intelligence that brought them out of Egypt, — was looked upon much in the same light by the Jews, as the cross subsequently was by the Christians, a mystical emblem of the Divine passion and goodness. Consequently, an oath taken on either the calf or the cross was considered equally solemn and sacred by Jew or Nazarene, and the breaking of it a soul-staining perjury on themselves, and an insult and profanation directly offered to the Almighty. To render the oath more impressive and solemn, it was customary to slaughter a dedicated calf in the temple, when, the priests having divided the carcase into a certain number of parts, and with intervening spaces, arranged the severed limbs on the marble pavement, the one, or all the party, if there were many individuals, to be bound by the oath, repeating the words of the compact, threaded their way in and out through the different spaces, till they had taken the circuit of each portion of the divided calf, when the ceremony was concluded. To avert the anger of the Lord, when Jerusalem was threatened by Nebuchadnezzar and his Babylonian host, the Jews had made a solemn vow to God, ratified by the ceremony of the calf, if He released them from their dreaded foe, to cancel the servitude of their Hebrew brethren. After investing the city for some time, and reducing the inhabitants to dreadful suffering and privation, the Babylonians, hearing that Pharaoh, whom the Jews had solicited for aid, was rapidly approaching with a powerful army, hastily raised the siege, and, removing to a distance, took up a position where they could intercept the Egyptians, and still cover the city. BREAD A KNUCKLE OF HAM COLD BEEF, IN SLICES BEER COLD PUNCH