1 meal in this book
“But on the following day Xenophon took the headman and set off to Cheirisophus, making a round of the villages, and at each place turning in to visit the different parties. Everywhere alike he found them faring sumptuously and merry-making. There was not a single village where they did not insist on setting a breakfast before them, and on the same table were spread half a dozen dishes at least, lamb, kid, pork, veal, fowls, with various sorts of bread, some of wheat and some of barley. When, as an act of courtesy, any one wished to drink his neighbour's health, he would drag him to the big bowl, and when there, he must duck his head and take a long pull, drinking like an ox. The headman, they insisted everywhere, must accept as a present whatever he liked to have. But he would accept nothing, except where he espied any of his relations, when he made a point of taking them off, him or her, with himself.”
Take a Chine or Knuckle, and joynt it, put it in a Pipkin with some strong broth, and when it boils, scum it, and put in some French Barley, being first boiled in two or three waters, with some large Mace, and a faggot of sweet herbs bound up, and close hard tied, some Raisins, Damask Prunes, and Currans, or no Prunes, and Marigold-flowers; boil it to an indifferent thickness, and serve it on sippets.
Recipe from The accomplisht cook of 1660.
Sources: Every passage above is quoted verbatim from Anabasis, tr. Dakyns, Henry Graham, 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 — ochre cloth, sheaf stamp.