“And now came the first gust of wind, rushing past the place, clapping and banging the doors and shutters, smelling of the coming rain, and all wrapped in a cloud of dust and leaves. As though the wind had brought a guest along with it, the door opened of a sudden and in came a friar of Emmet Priory, and one in high degree, as was shown by the softness and sleekness of his robes and the richness of his rosary. He called to the landlord, and bade him first have his mule well fed and bedded in the stable, and then to bring him the very best there was in the house. So presently a savory stew of tripe and onions, with sweet little fat dumplings, was set before him, likewise a good stout pottle of Malmsey, and straightway the holy friar fell to with great courage and heartiness, so that in a short time nought was left but a little pool of gravy in the center of the platter, not large enow to keep the life in a starving mouse.”
A cook of roughly the same moment, setting down the same dish.
Aitchbone, weighing 5 lbs. 4 cups potatoes, cut in ¼ inch slices ──────┬────────────────────────────────── Turnip│⅔ cup each, cut in half-inch cubes Carrot│ ──────┴────────────────────────────────── ½ small onion, cut in thin slices ¼ cup flour Salt Pepper Wipe meat, remove from bone, cut in one and one-half inch cubes, sprinkle with salt and pepper, and dredge with flour. Cut some of the fat in small pieces and try out in frying-pan. Add meat and stir constantly, that the surface may be quickly seared; when well browned, put in kettle, and rinse frying-pan with boiling water, that none of the goodness may be lost. Add to meat remaining fat, and bone sawed in pieces; cover with boiling water and boil five minutes, then cook at a lower temperature until meat is tender (time required being about three hours). Add carrot, turnip, and onion, with salt and pepper the last hour of cooking. Pa
Sources: The passage is from Howard Pyle, The Merry Adventures of Robin Hood, free to read in full at Project Gutenberg. The recipe is from Farmer, The Boston cooking-school cook book of 1896, also free in full. Both are in the public domain in the United States. The binding above is ours — slate cloth, grapes stamp.