Interior of Italian Kitchen.
From the Book on Cookery of Christoforo di Messisburgo, "Banchetti compositioni di Vivende," 4to., Ferrara, 1549.
It was only in the course of the sixteenth century that the name of potage ceased to be applied to stews, whose number equalled their variety, for on a bill of fare of a banquet of that period we find more than fifty different sorts of potages mentioned.