1 meal in this book
“Dwarf, said the lady, I am glad of these tidings, therefore go thou in an hermitage of mine hereby, and there shalt thou bear with thee of my wine in two flagons of silver, they are of two gallons, and also two cast of bread with fat venison baked, and dainty fowls; and a cup of gold here I deliver thee, that is rich and precious; and bear all this to mine hermitage, and put it in the hermit’s hands. And sithen go thou unto my sister and greet her well, and commend me unto that gentle knight, and pray him to eat and to drink and make him strong, and say ye him I thank him of his courtesy and goodness, that he would take upon him such labour for me that never did him bounty nor courtesy. Also pray him that he be of good heart and courage, for he shall meet with a full noble knight, but he is neither of bounty, courtesy, nor gentleness; for he attendeth unto nothing but to murder, and that is the cause I cannot praise him nor love him.”
Chop a small onion or shalot fine, and boil it in a pint of milk for five minutes; then add about ten ounces of crumb of bread, a bit of butter, pepper and salt to season; stir the whole on the fire for ten minutes, and eat this bread sauce with roast fowl or turkey.
Recipe from A Plain Cookery Book for the Working Classes of 1852.
Sources: Every passage above is quoted verbatim from Le Morte d'Arthur, 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 — burgundy cloth, grapes stamp.