Incredible Hulk #192 (1975)
Written by Len Wein
Artwork by Herb Trimpe
Inks by Joe Staton, Colors by Glynis Oliver
Chef’s Note: Here we see the Hulk expanding his culinary horizons by adding hotch-potch to his favorite fares. And if Sarah is making it the traditional way, it is easy to see why he enjoys it so much. Look at how many ingredients go into it!
you shall take a very large vessell, pot or kettel, and filling it with water,you shall let it on the fire and first put in good thicke gobbets of well fed Beefe and being ready to boile,skimme your pot- when the Beefe is halfe boiled,you shall put in Potato roots, Turneps, and Skirrets: alsolike gobbets of the best Mutton,and the best: Porke; after they have boyled awhile, you shall put in the like gobbets of Venison red, and Fallow, if you have them. then the like gobbets, of Veale, Kidde,and Lamb; a little spaceafter these, the foreparts of a fat Pigge,and a crambd Pulley then put in Spinage, Endive, Succory, Marigold leaves & flowers, Lettice~ Violet leaves, Strawberry leaves, Buglosse and Scallions, all whole and unchoot.
Then when they have boiled a while, put in a Partridge and a Chicken chopt in peeces, with Quailes, Rails; Blackbirds,Larkes,Sparrowes and other small birds all being well and tenderly boiled, season up the broth with good store of Sugar, Cloves, Mace, Cinamon, Ginger and Nutmegge mixt together in a good quantity of Verijuice and salt and so stirre up the pot well from the bottome,then dish it up upon great Chargers,or long Spanish dishes made in the fashion of our English woodden trayes, with good store of Sippets in the bottome • then cover the meate all over with Prunes, Raisins, , and blaunch’t Almonds,boiled in a thing by themselves. then cover the fruite and the whole boiled hearbes, and the hearbes with dices of Orenges and Lemmons,and lay the roots round about the sides of the dish, and strew good store of Sugar over all,and so serve it foorth.