““Did you know me better,” returned the count, smiling, “you would not give one thought of such a thing for a traveller like myself, who has successively lived on macaroni at Naples, polenta at Milan, olla podrida at Valencia, pilau at Constantinople, curry in India, and swallows’ nests in China. I eat everywhere, and of everything, only I eat but little; and today, that you reproach me with my want of appetite, is my day of appetite, for I have not eaten since yesterday morning.””
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 Alexandre Dumas, The Count of Monte Cristo, 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.