“Jules and Archie passed from the kitchen to the bake-house, where the cooks were taking out of the oven a batch of pies, shaped like half-moons and about fourteen inches long; while quarters of veal and mutton, spare-ribs, and cutlets of fresh pork, ranged around in pans, waited to take their places in the oven. Their last visit was to the wash-house where, in a ten-gallon caldron, bubbled a stew of pork and mutton for the special delectation of the old folks whose jaws had grown feeble.”
A cook of roughly the same moment, setting down the same dish.
Put it in a pipkin with strong broth and white wine; and when it boils scum it, and put to some oyster-liquor, salt, whole pepper, a bundle of sweet herbs well bound up, two or three blades of large mace, a whole onion, with some interlarded bacon cut into dice work, some chesnuts, and some capers, then have some stewed oysters by themselves, as you may see in the Book of Oysters. The chines being ready, garnish the dish with great oysters fried and stewed, mace, chesnuts, and lemon peel; dish up the chines in a fair dish on fine sippets; broth it, and garnish the chines with stewed oysters; chesnuts, mace, slic't lemon and some fried oysters.
Sources: The passage is from Philippe Aubert de Gaspé, Cameron of Lochiel, tr. Roberts, Charles G. D., Sir, 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 — ochre cloth, boar stamp.