“PETO. [_reads_] Item, a capon, . . . . . . . . . . . 2s. 2d. Item, sauce, . . . . . . . . . . . . . . . 4d. Item, sack, two gallons, . . . 5s. 8d. Item, anchovies and sack after supper, 2s. 6d. Item, bread, . . . . . . . . . . . . . . . ob.”
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 William Shakespeare, The Complete Works of William Shakespeare, 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, grapes stamp.