“48 The _argha_ or _arghya_ was a libation or offering to a deity, a Bráhman, or other venerable personage. According to one authority it consisted of water, milk, the points of Kúsa-grass, curds, clarified butter, rice, barley, and white mustard, according to another, of saffron, bel, unbroken grain, flowers, curds, dúrbá-grass, kúsa-grass, and sesamum.”
A cook of roughly the same moment, setting down the same dish.
4. Butter, vinegar, minced capers, and nutmeg. For the garnish of this fried meat, either parsley, sage, clary, onions, apples, carrots, parsnips, skirrets, spinage, artichocks, pears, quinces, slic't oranges, or lemons, or fry them in butter. Thus you may fry sweet-breads, udders, and tongues in any of the foresaid ways, with the same sauces and garnish.
Sources: The passage is from Valmiki, The Rámáyan of Válmíki, translated into English verse, tr. Griffith, Ralph T. H. (Ralph Thomas Hotchkin), free to read in full at Project Gutenberg. The recipe is from May, The accomplisht cook of 1660, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, cheese stamp.