SM Stirling, The Sword Of The Lady (New York, 2009), Chapter Eight, pp. 202-204:
smoking quarters of beef;
glazed ribs in racks;
crisp golden grouse;
long stuffed baked fish;
warm rolls with butter;
boiled new potatoes;
beef in a cream and herb sauce;
brocolli with butter;
sour-cherry pie with ice cream.
Stirling's characters eat well when they can, which is a good philosophy of life. It has been pointed out that their active lives require both quality and quantity when it comes to food.