Part 42 (1/2)

[Footnote 214: Mead, a pleasant Drink made of Honey and Water.

Phillips.]

[Footnote 215: A recipe for Musculs in Sewe and Cadel of Musculs to Potage, at p. 445 _H. Ord._ Others 'For mustul (? muscul or _Mustela_, the eel-powt, Fr. _Mustelle_, the Powte or Eeele-powte) pie,' and 'For porray of mustuls,' in _Liber Cure_, p. 46-7.]

[Footnote 216: ? a preparation of Muscles, as _Applade_ Ryal (Harl. MS. 279, Recipe Cx.x.xv.) of Apples, _Quinade_, Rec. Cxv of Quinces, _Pynade_ (fol. 27 b.) of Pynotis (a kind of nut); or is it _Meselade_ or _Meslade_, fol. 33, an omelette--'to euery good meslade take a owsand eyroun or mo.' _Herbelade_ (fol. 42 b.) is a liquor of boiled lard and herbs, mixed with dates, currants, and 'Pynez,' strained, sugared, coloured, whipped, & put into 'fayre round cofyns.']

[Footnote 217: _Eschalotte_: f. A Cive or Chiue. _Escurs_, The little sallade hearb called, Ciues, or Chiues. Cotgrave.]

[Footnote 218: For to make potage of oysturs, _Liber Cure_, p. 17.

Oysturs in brewette, p. 53.]

[Footnote 219: Seales flesh is counted as hard of digestion, as it is gross of substance, especially being old; wherefore I leave it to Mariners and Sailers, for whose stomacks it is fittest, and who know the best way how to prepare it. _m.u.f.fett_, p. 167.]

[Footnote 220: Cullis (in Cookery) a strained Liquor made of any sort of dress'd Meat, or other things pounded in a Mortar, and pa.s.s'd thro' a Hair-sieve: These Cullises are usually pour'd upon Messes, and into hot Pies, a little before they are serv'd up to Table. Phillips. See also the recipe for making a coleise of a c.o.c.ke or capon, from the _Haven of Health_, in Nares. Fr.

_Coulis_: m. A cullis, or broth of boiled meat strained; fit for a sicke, or weake bodie. Cotgrave.]

[Footnote 221: Shrimps are of two sorts, the one crookbacked, the other straitbacked: the first sort is called of Frenchmen _Caramots de la sante_, healthful shrimps; because they recover sick and consumed persons; of all other they are most nimble, witty, and skipping, and of best juice. _m.u.f.fett_, p. 167. In cooking them, he directs them to be ”unscaled, to vent the windiness which is in them, being sodden with their scales; whereof l.u.s.t and disposition to venery might arise,” p. 168.]

[Footnote 222: See the recipe for ”Creme of Almonde Mylk,”

_Household Ordinances_, p. 447.]

[Footnote 223: ”Mortrewes of Fysshe,” _H. Ord._ p. 469; ”Mortrews of fysshe,” _L. C. C._ p. 19.]

[Footnote 224: See ”Rys Lumbarde,” _H. Ord._ p. 438, l. 3, 'and if thow wilt have hit stondynge, take rawe ?olkes of egges,' &c.]

[Footnote 225: See the Recipe at the end of this volume.]

[Footnote 226: 'Let no fish be sodden or eaten without salt, pepper, wine, onions or hot spices; for all fish (compared with flesh) is cold and moist, of little nourishment, engendring watrish and thin blood.' _m.u.f.fett_, p. 146, with a curious continuation. _Hoc Sinapium, An^ce._ mustarde.

Salgia, sirpillum, piper, alia, sal, petrocillum, Ex hiis sit salsa, non est sentencia falsa.

15th cent. Pict. Vocab. in Wright's Voc. p. 267, col. 1.]

[Footnote 227: Spurlings are but broad Sprats, taken chiefly upon our Northern coast; which being drest and pickled as Anchovaes be in Provence, rather surpa.s.s them than come behind them in taste and goodness.... As for Red Sprats and Spurlings, I vouchsafe them not the name of any wholesome nourishment, or rather of no nourishment at all; commending them for nothing, but that they are bawdes to enforce appet.i.te, and serve well the poor mans turn to quench hunger. _m.u.f.fett_, p. 169.]

[Footnote 228: A Whiting, a Merling, Fr. _Merlan_. '_Merling_: A _Stock-fish_, or _Marling_, else _Merling_; in Latine _Marla.n.u.s_ and _Marlangus_.' R. Holme, p. 333, col. 1.]

[Footnote 229: After searching all the Dictionaries and Glossaries I could get hold of in the Museum for this _Torrentyne_, which was the plague of my life for six weeks, I had recourse to Dr Gunther.

He searched Rondelet and Belon in vain for the word, and then suggested ALDROVANDI as the last resource. In the _De Piscibus_, Lib. V., I accordingly found (where he treats of _Trout_), ”Scoppa, gra{m}maticus Italus, _Torentinam_ nominat, rectius _Torrentinam_ vocaturus, a torrentibus nimirum: in his n[ominatim]

& riuis montanis abundat.” (ed. 1644, c.u.m indice copiosissimo.)]

[Footnote 230: _Whales_ flesh is the hardest of all other, and unusuall to be eaten of our Countrymen, no not when they are very young and tenderest; yet the livers of Whales, Sturgeons, and Dolphins smell like violets, taste most pleasantly being salted, and give competent nourishment, as Cardan writeth. _m.u.f.fett_, p. 173, ed. Bennet, 1655.]

[Footnote 231: See the recipe in _Liber Cure Cocorum_, p. 30; and Felettes in Galentyne, _H. Ord._ p. 433.]

[Footnote 232: Veriuse, or sause made of grapes not full ripe, _Ompharium_. Withals.]

[Footnote 233: Hakes be of the same nature [as Haddocks], resembling a Cod in taste, but a Ling in likeness. _m.u.f.fett_, p. 153.]

[Footnote 234: 'Stocke fysshe, they [the French] have none,' says Palsgrave.]

[Footnote 235: Haddocks are little Cods, of light substance, crumbling flesh, and good nourishment in the Sommer time, especially whilst Venison is in season. _m.u.f.fett_, p. 153.]