“After that he had thoroughly broke his fast, he went to church, and they carried to him, in a great basket, a huge impantoufled or thick-covered breviary, weighing, what in grease, clasps, parchment and cover, little more or less than eleven hundred and six pounds. There he heard six-and-twenty or thirty masses. This while, to the same place came his orison-mutterer impaletocked, or lapped up about the chin like a tufted whoop, and his breath pretty well antidoted with store of the vine-tree-syrup. With him he mumbled all his kiriels and dunsical breborions, which he so curiously thumbed and fingered, that there fell not so much as one grain to the ground. As he went from the church, they brought him, upon a dray drawn with oxen, a confused heap of paternosters and aves of St. Claude, every one of them being of the bigness of a hat-block; and thus walking through the cloisters, galleries, or garden, he said more in turning them over than sixteen hermits would have done. Then did he study some paltry half-hour with his eyes fixed upon his book; but, as the comic saith, his mind was in the kitchen. Pissing then a full urinal, he sat down at table; and because he was naturally phlegmatic, he began his meal with some dozens of gammons, dried neat’s tongues, hard roes of mullet, called botargos, andouilles or sausages, and such other forerunners of wine. In the meanwhile, four of his folks did cast into his mouth one after another continually mustard by whole shovelfuls. Immediately after that, he drank a horrible draught of white wine for the ease of his kidneys. When that was done, he ate according to the season meat agreeable to his appetite, and then left off eating when his belly began to strout, and was like to crack for fulness. As for his drinking, he had in that neither end nor rule. For he was wont to say, That the limits and bounds of drinking were, when the cork of the shoes of him that drinketh swelleth up half a foot high.”
A cook of roughly the same moment, setting down the same dish.
662. INGREDIENTS.--To every lb. of suet allow 2 lbs. of lean beef; seasoning to taste of salt, pepper, and mixed spices. _Mode_.--Clear the suet from skin, and chop that and the beef as finely as possible; season with pepper, salt, and spices, and mix the whole well together. Make it into flat cakes, and fry of a nice brown. Many persons pound the meat in a mortar after it is chopped ( but this is not necessary when the meat is minced finely.) _Time_.--10 minutes. _Average cost_, for this quantity, 1s. 6d. _Seasonable_ at any time.
Sources: The passage is from François Rabelais, Gargantua and Pantagruel, tr. Motteux, Peter Anthony, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — burgundy cloth, tankard stamp.