Excerpt from With a Saucepan Over the Sea: Quaint and Delicious Recipes From the Kitchens of Foreign Countries
In the agreeable but arduous task of gathering these recipes, many of which are unknown to Americans of three generations, a great deal of history and romance have been sifted through. Lack of space prevents telling the story of each dish and its great days, how it came to exist and for whom. Kings and queens, brave and fair, have supped on these, or have gone to battle or execution, thus and so. Starving peasants, lending glory to monarchy, through taxation and service, have invented certain soups and ragouts to eke out a sad and miserable life. Some dishes are peculiar to certain countries as a whole, their origin being obscure, although each was once known to a city or village or even a family, who kept it inviolate for centuries. Old housewives with manuscript books cherish recipes transmitted through generations but often brought from near-by provinces through intermarriage.
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