“When we were as round as hoops, and as full as eggs, with stuffing the gut, an olla podrida [‘Some call it an Olio. Rabelais Pot-pourry.’--Motteux.) was set before us to force hunger to come to terms with us, in case it had not granted us a truce; and such a huge vast thing it was that the plate which Pythius Althius gave King Darius would hardly have covered it. The olla consisted of several sorts of pottages, salads, fricassees, saugrenees, cabirotadoes, roast and boiled meat, carbonadoes, swingeing pieces of powdered beef, good old hams, dainty somates, cakes, tarts, a world of curds after the Moorish way, fresh cheese, jellies, and fruit of all sorts. All this seemed to me good and dainty; however, the sight of it made me sigh; for alas! I could not taste a bit on’t, so full I had filled my puddings before, and a bellyful is a bellyful you know. Yet I must tell you what I saw that seemed to me odd enough o’ conscience; ‘twas some pasties in paste; and what should those pasties in paste be, d’ye think, but pasties in pots? At the bottom I perceived store of dice, cards, tarots [‘Great cards on which many different things are figured.’ --Motteux.), luettes [‘Pieces of ivory to play withal.’--Motteux.), chessmen, and chequers, besides full bowls of gold crowns, for those who had a mind to have a game or two and try their chance. Under this I saw a jolly company of mules in stately trappings, with velvet footcloths, and a troop of ambling nags, some for men and some for women; besides I don’t know how many litters all lined with velvet, and some coaches of Ferrara make; all this for those who had a mind to take the air.”
A cook of roughly the same moment, setting down the same dish.
Take a Pipkin or Pot of some three Gallons, fill it with fair water, and set it over a Fire of Charcoals, and put in first your hardest meats, a rump of Beef, _Bolonia_ sausages, neats tongues two dry, and two green, boiled and larded, about two hours after the Pot is boil'd and scummed: but put in more presently after your Beef is scum'd, Mutton, Venison, Pork, Bacon, all the aforesaid in Gubbins, as big as a Ducks Egg, in equal pieces; put in also Carrots, Turnips, Onions, Cabbidge, in good big pieces, as big as your meat, a faggot of sweet herbs, well bound up, and some whole Spinage, Sorrel, Burrage, Endive, Marigolds, and other good Pot-Herbs a little chopped; and sometimes _French_ Barley, or Lupins green or dry.
Sources: The passage is from François Rabelais, Gargantua and Pantagruel, tr. Motteux, Peter Anthony, 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 — burgundy cloth, tankard stamp.