“Force-meat balls flavoured with rare spices from the East; Sardines from Sardinia; Tunny fish from the Mediterranean and Sturgeon from Russia; Steaming boars' heads with lemons in their mouths; Turkeys, peacocks and swans; Ortolans; Wonderful roasts and delicious stews; Roe deer and Bears' hams;”
A cook of roughly the same moment, setting down the same dish.
Take some sturgeon and mince it with a fresh eel, put to it some sweet herbs minc't small, some grated bread, yolks of eggs, salt, nutmeg, pepper, some gooseberries, grapes or barberries, and make it into little balls or rolls. Then have fresh fish scal'd, washed, dryed, and parted into equal pieces, season them with pepper, nutmeg, salt, and set them by; then make ready shell-fish, and season them as the other fishes lightly with the same spices. Then make ready roots, as potatoes, skirrets, artichocks and chesnuts, boil them, cleanse them, and season them with the former spices.
Sources: The passage is from C. S. (Charles Seddon) Evans, The Sleeping Beauty, 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 — ochre cloth, boar stamp.