While doing some research on historic recipes, I came across this from an 1845 cookbook called The Practical Cook, English and Foreign:
Put a handful of malt into a tea-pot, then fill it with water; the first time rather under boiling heat; after it has stood some time, pour off the liquor just as you would tea, and fill up the pot again with boiling water in a similar manner; pour that off till (sic) the malt in the pot is tasteless, which will be the case when all the virtue is extracted. The liquor or malt tea thus extracted must then be boiled with a few hops in it, and when it becomes about blood heat, add a little yeast to ferment it, and the brewing is done....This is the whole art of brewing....A peck of malt and four ounces of hops will produce ten quarts of ale, better than any that can be purchased in London; and for which purpose a tea-kettle and two pan mugs are sufficient apparatus.
I particularly like the line "This is the whole art of brewing." No RIMS setups, no scales, thermometers, hydrometers, etc. Just "a few hops" and "a little yeast."