“But we must confess that the pot--of all the pieces in the battery of the cook undoubtedly the most essential--the simple iron pot, was wanting. Its absence could not but be deeply felt. Godfrey knew not how to replace the vulgar pipkin, whose use is universal. No hash, no stew, no boiled meat, no fish, nothing but roasts and grills. No soup appeared at the beginning of a meal. Constantly and bitterly did Tartlet complain--but how to satisfy the poor man?”
A cook of roughly the same moment, setting down the same dish.
Stew them between two dishes as the former, in quarter or pieces as long as your fingar, with some broth, mace, a bundle of sweet herbs, salt, and a little white wine, being well stewed down, strain the yolks of two or three hard eggs with some of the broth, and thicken the broth where the rabit stews; then have some cabbidg-lettice boil'd in fair water, and being boil'd tender, put them in beaten butter with a few boiled raisins of the sun; or in place of lettice you may use white endive: then the rabits being finely stewed, dish them upon carved sippets, and lay on the garnish of lettice, mace, raisins of the sun, grapes, slic't lemon or barberries, broth it, and scrape on sugar. Thus chickens, pigeons, or partridges.
Sources: The passage is from Jules Verne, Godfrey Morgan: A Californian Mystery, 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 — teal cloth, amphora stamp.