“The feast, however, which was spread upon the board, needed no apologies from the lord of the mansion. Swine’s flesh, dressed in several modes, appeared on the lower part of the board, as also that of fowls, deer, goats, and hares, and various kinds of fish, together with huge loaves and cakes of bread, and sundry confections made of fruits and honey. The smaller sorts of wild-fowl, of which there was abundance, were not served up in platters, but brought in upon small wooden spits or broaches, and offered by the pages and domestics who bore them, to each guest in succession, who cut from them such a portion as he pleased. Beside each person of rank was placed a goblet of silver; the lower board was accommodated with large drinking horns.”
A cook of roughly the same moment, setting down the same dish.
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.
Sources: The passage is from Walter Scott, Ivanhoe: A Romance, free to read in full at Project Gutenberg. The recipe is from Francatelli, A Plain Cookery Book for the Working Classes of 1852, also free in full. Both are in the public domain in the United States. The binding above is ours — teal cloth, beehive stamp.