“Sancho did as his master bade him, and putting the saddle on Rocinante and the pack-saddle on Dapple, they both mounted and at a leisurely pace entered the arcade. The first thing that presented itself to Sancho’s eyes was a whole ox spitted on a whole elm tree, and in the fire at which it was to be roasted there was burning a middling-sized mountain of faggots, and six stewpots that stood round the blaze had not been made in the ordinary mould of common pots, for they were six half wine-jars, each fit to hold the contents of a slaughter-house; they swallowed up whole sheep and hid them away in their insides without showing any more sign of them than if they were pigeons. Countless were the hares ready skinned and the plucked fowls that hung on the trees for burial in the pots, numberless the wildfowl and game of various sorts suspended from the branches that the air might keep them cool. Sancho counted more than sixty wine skins of over six gallons each, and all filled, as it proved afterwards, with generous wines. There were, besides, piles of the whitest bread, like the heaps of corn one sees on the threshing-floors. There was a wall made of cheeses arranged like open brick-work, and two cauldrons full of oil, bigger than those of a dyer’s shop, served for cooking fritters, which when fried were taken out with two mighty shovels, and plunged into another cauldron of prepared honey that stood close by. Of cooks and cook-maids there were over fifty, all clean, brisk, and blithe. In the capacious belly of the ox were a dozen soft little sucking-pigs, which, sewn up there, served to give it tenderness and flavour. The spices of different kinds did not seem to have been bought by the pound but by the quarter, and all lay open to view in a great chest. In short, all the preparations made for the wedding were in rustic style, but abundant enough to feed an army.”
A cook of roughly the same moment, setting down the same dish.
1 quart milk—boiling-hot. 2 cups fine bread-crumbs (aërated bread is best). 3 eggs. 1 teaspoonful nutmeg. 1 tablespoonful butter—melted. 1 saltspoonful salt, and the same of soda, dissolved in hot water. Soak the bread in the boiling milk ten minutes, in a covered bowl. Beat to a smooth paste; add the whipped yolks, the butter, salt, soda, and finally the whites, whipped stiff.
Sources: The passage is from Miguel de Cervantes Saavedra, The History of Don Quixote, Volume 2, Complete, tr. Ormsby, John, free to read in full at Project Gutenberg. The recipe is from Harland, Common Sense in the Household of 1871, also free in full. Both are in the public domain in the United States. The binding above is ours — ochre cloth, windmill stamp.