Part 40 (2/2)

”Stockfish whilst it is unbeaten is called Buckhorne, because it is so tough; when it is beaten upon the stock, it is termed stockfish.” _m.u.f.fett._ Lord Percy (A.D. 1512) was to have ”cxl Stok fisch for the expensys of my house for an hole Yere, after ij.d. obol. the pece,” p. 7, and ”Dccccxlij Salt fisch ... after iiij the pece,” besides 9 barrels of white and 10 cades of red herring, 5 cades of Sprats (_sprootis_), 400 score salt salmon, 3 firkins of salt sturgeon and 5 cags of salt eels.]

[Footnote 145: Fr. _Merlan_, a Whiting, a Merling. Cot. 'The best Whitings are taken in Tweede, called _Merlings_, of like shape and vertue with ours, but far bigger.' _m.u.f.fett_, p. 174.]

[Footnote 146: MS. may be Cleynes. ? what place can it be; Clayness, Claynose? Claybury is near Woodford in Ess.e.x.]

[Footnote 147: A recipe for Pykes in Brasey is in _H. Ord._ p. 451. The head of a Carp, the _tail_ of a Pike, and the Belly of a Bream are most esteemed for their tenderness, shortness, and well rellis.h.i.+ng. _m.u.f.fett_, p. 177.]

[Footnote 148: Cut it in gobets or lumps a-slope. ”Aslet or _a-slowte_ (asloppe, a slope), _Oblique_.” P. Parv. But _slout_ may be _slot_, bolt of a door, and so _aslout_ = in long strips.]

[Footnote 149: Onions make a man stink and wink. Berthelson, 1754.

'The Onion, though it be the Countrey mans meat, is better to vse than to tast: for he that eateth euerie day tender Onions with Honey to his breakfast, shall liue the more healthfull, so that they be not too new.' _Maison Rustique_, p. 178, ed. 1616.]

[Footnote 150: Recipes for this sauce are in _Liber C._ p. 30, and _H. Ord._ p. 441: powdered crusts, galingale, ginger, and salt, steeped in vinegar and strained. See note to l. 634 below.]

[Footnote 151: See ”Plays in Cene,” that is, Ceue, chives, small onions somewhat like eschalots. _H. Ord._ p. 452. See note 5, l. 822. [Footnote 222 in this e-text.]]

[Footnote 152: Of all sea-fish Rochets and Gurnards are to be preferred; for their flesh is firm, and their substance purest of all other. Next unto them Plaise and Soles are to be numbered, being eaten in time; for if either of them be once stale, there is no flesh more carrion-like, nor more troublesome to the belly of man. Mouffet, p. 164.]

[Footnote 153: Roches or Loches in Egurdouce, _H. Ord._ p. 469.]

[Footnote 154: _Or_ dacce.]

[Footnote 155: _Rivet_, roe of a fish. Halliwell. Dan. _ravn, rogn_ (rowne of Pr. Parv.) under which Molbech refers to AS.

_hraefe_ (raven, Bosworth) as meaning roe or sp.a.w.n. G. P. Marsh.

But see _refeccyon_, P. Parv.]

[Footnote 156: See ”Soles in Cyne,” that is, Cyue, _H. Ord._ p. 452.]

[Footnote 157: Black Sea Bream, or Old Wife. _Cantharus griseus_.

Atkinson. ”Abramides Marinae. Breams of the Sea be a white and solid substance, good juice, most easie digestion, and good nourishment.” _m.u.f.fett_, p. 148.]

[Footnote 158: gobbets, pieces, see l. 638.]

[Footnote 159: Fr. _Doree_: f. The Doree, or Saint Peters fish; also (though not so properly) the Goldfish or Goldenie. Cotgrave.]

[Footnote 160: _Brett_, -- xxi. He beareth Azure a _Birt_ (or _Burt_ or _Berte_) proper by the name of _Brit_.... It is by the Germans termed a _Brett-fish_ or _Brett-c.o.c.k_. Randle Holme.]

[Footnote 161: Rec. for Congur in Sause, _H. Ord._ p. 401; in Pyole, p. 469.]

[Footnote 162: This must be Randle Holme's ”_Dog fish_ or _Sea Dog Fish_.” It is by the Dutch termed a _Flackhund_, and a _Hundfisch_: the Skin is hard and redish, beset with hard and sharp scales; sharp and rough and black, the Belly is more white and softer. Bk II. Ch. XIV. No. lv, p. 343-4. For names of Fish the whole chapter should be consulted, p. 321-345.]

[Footnote 163: 'His flesh is stopping, slimy, viscous, & very unwholesome; and (as Alexander Benedictus writeth) of a most unclean and d.a.m.nable nourishment ... they engender palsies, stop the lungs, putrifie in the stomach, and bring a man that much eats them to infinite diseases ... they are worst being fried, _best being kept in gelly_, made strong of wine and spices.' _m.u.f.fett_, p. 189.]

[Footnote 164: Recipes for Tenches in grave, _L. C. C._ p. 25; in Cylk (wine, &c.), _H. Ord._ p. 470; in Bresyle (boiled with spices, &c.), p. 468.]

[Footnote 165: Lamp.r.o.ns in Galentyn, _H. Ord._ p. 449. ”Lampreys and Lamp.r.o.ns differ in bigness only and in goodness; they are both a very sweet and nouris.h.i.+ng meat.... The little ones called Lamp.r.o.ns are best broild, but the great ones called Lampreys are best baked.” _m.u.f.fett_, p. 181-3. See l. 630-40 of this poem.]

[Footnote 166: Wraw, froward, ongoodly. _Perversus ...

exasperans._ Pr. Parv.]

[Footnote 167: for _whan_, when.]

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