Part 40 (1/2)

[Footnote 127*: Sloane 1986, p. 48, or fol. 27 b. It is not safe to differ from Mr Morris, but on comparing the C of 'Chaudon for swann{is},' col. 1, with that of 'Caudell{e} of almonde,' at the top of the second col., I have no doubt that the letter is _C_.

So on fol. 31 b. the C of Chaudon is more like the C of Charlet opposite than the T of Take under it. The _C_ of Caudel dalmo{n} on fol. 34 b., and that of _Cultellis_, fol. 24, l. 5, are of the same shape.]

[[Footnote 127a: _Pepper_. ”The third thing is Pepper, a sauce for vplandish folkes: for they mingle Pepper with Beanes and Peason.

Likewise of toasted bread with Ale or Wine, and with Pepper, they make a blacke sauce, as if it were pap, that is called _pepper_, and that they cast vpon theyr meat, flesh and fish.” _Reg. San.

Salerni_, p. 67.]]

[Footnote 128: See the recipe ”To make Gynger Sause” in _H. Ord._ p. 441, and ”For sawce gynger,” _L. C. C._ p. 52.]

[Footnote 129: No doubt the ”sawce fyne at men calles camelyne”

of _Liber Cure_, p. 30, 'raysons of corouns,' nuts, bread crusts, cloves, ginger, cinnamon, powdered together and mixed with vinegar. ”Camelin, sauce cameline, A certaine daintie Italian sauce.” Cot.]

[Footnote 130: A bird mentioned in _Archaeologia_, xiii. 341. Hall.

See note, l. 422.]

[Footnote 131: Shovelars feed most commonly upon the Sea-coast upon c.o.c.kles and Sh.e.l.l-fish: being taken home, and dieted with new garbage and good meat, they are nothing inferior to fatted Galls.

_m.u.f.fett_, p. 109. _Hic populus_, a schevelard (the _anas clypeata_ of naturalists). Wright's Voc., p. 253.]

[Footnote 132: See note 6 to line 539, above.]

[Footnote 133: Is not this line superfluous? After 135 stanzas of 4 lines each, we here come to one of 5 lines. I suspect l. 544 is simply de trop. W. W. Skeat.]

[Footnote 134: For the fish in the Poem mentioned by Yarrell, and for references to him, see the list at the end of this _Boke of Nurture_.]

[Footnote 135: Recipes for ”Grene Pesen” are in _H. Ord._ p. 426-7, p. 470; and Porre of Pesen, &c. p. 444.]

[Footnote 136: Topsell in his _Fourfooted Beasts_, ed. Rowland, 1658, p. 36, says of Beavers, ”There hath been taken of them whose tails have weighed four pound weight, and they are accounted a very delicate dish, for being dressed they eat like Barbles: they are used by the Lotharingians and Savoyans [says Bellonius] for meat allowed to be eaten on fish-dayes, although the body that beareth them be flesh and unclean for food. The manner of their dressing is, first roasting, and afterward seething in an open pot, that so the evill vapour may go away, and some in pottage made with Saffron; other with Ginger, and many with Brine; it is certain that the tail and forefeet taste very sweet, from whence came the Proverbe, _That sweet is that fish, which is not fish at all_.”]

[Footnote 137: See the recipe for ”Furmente with Purpeys,” _H.

Ord._ p. 442.]

[Footnote 138: I suppose this to be Seal. If it is Eel, see recipes for ”Eles in Surre, Browet, Grave, Brasyle,” in _H. Ord._ p. 467-8.]

[Footnote 139: Wynkyn de Worde has 'a salte purpos or sele turrentyne.' If this is right, torrentille must apply to ?ele, and be a species of seal: if not, it must be allied to the Trout or Torrentyne, l. 835.]

[Footnote 140: Congur in Pyole, _H. Ord._ p. 469. 'I must needs agree with Diocles, who being asked, _whether were the better fish, a Pike or a Conger_: That (said he) sodden, and this broild; shewing us thereby, that all flaggy, slimy and moist fish (as Eeles, Congers, Lampreys, Oisters, c.o.c.kles, Mustles, and Scallopes) are best broild, rosted or bakt; but all other fish of a firm substance and drier const.i.tution is rather to be sodden.'

_m.u.f.fett_, p. 145.]

[Footnote 141: So MS., but _grone_ may mean _green_, see l. 851 and note to it. If not, ? for Fr. _gronan_, a gurnard. The Scotch _crowner_ is a species of gurnard.]

[Footnote 142: Lynge, fysshe, _Colin_, Palsgrave; but _Colin_, a Sea-cob, or Gull. Cotgrave. See Promptorium, p. 296.]

[Footnote 143: Fr. _Merlus ou Merluz_, A Mellwell, or Keeling, a kind of small Cod whereof Stockfish is made. Cotgrave. And see Prompt. Parv. p. 348, note 4. ”Cod-fish is a great Sea-whiting, called also a Keeling or Melwel.” Bennett's m.u.f.fett on Food, p. 148.]

[Footnote 144: Cogan says of stockfish, ”Concerning which fish I will say no more than Erasmus hath written in his _Colloquio_.

_There is a kind of fishe_, which _is called in English_ Stockfish: _it nourisheth no more than a stock_. Yet I haue eaten of a pie made onely with Stockefishe, whiche hath been verie good, but the goodnesse was not so much in the fishe as in the cookerie, which may make that sauorie, which of it selfe is vnsavourie ...

it is sayd a good Cooke can make you good meate of a whetstone....

Therfore a good Cooke is a good iewell, and to be much made of.”