Early English meals and manners : with some forewords on education in early England / edited by Frederick J. Furnivall.

Date:
1868. [Reprinted 1894, 1904]
Catalogue details

Licence: In copyright

Credit: Early English meals and manners : with some forewords on education in early England / edited by Frederick J. Furnivall. Source: Wellcome Collection.

    157/524 (page 39)
    Saltfysche, stokfische’ / merlynge^/ makerelle, but- tur ye may wiili swete butt?4?’ of Claynos ^ or els of bakenay, 560 ])e boonzfs, skynnes / & fynnes, furst y-fette a-way, jjen sett youre discbe fere as youre souereyw may tast & assay. Pike'*, to youre souereyn y wold fat it be layd, f e wombe is best, as y baue herd it saide, 664 Fysche & skyn. to-gedir be hit couvaied ^ith pike sawce y-noughe f er-to / & h^■t shalle not be denayd. The salt lamprey, goben hit a slout® .vij. pecze y assigne; fan pike owt fe boonMs ny3e fe bak spyne, 1 Cogan says of stockfish, “ Concerning which fish I will say no more than Erasmns hath written in his Colloquio. There is a kind of fishe, which is called in Etiglish Stockfish : it nourisheth no more than a stock. Yet I hane eaten of a pie made onely with Stockefishe, whiche hath been verie good, hut the goodnesse was not so much in the fishe as in the cookerie, which may make that sauorie, which of it selfe is msavom-ie . . it is sayd a good Cooke can make you good meate of a whetstone. . . Therfore a good Cooke is a good iewell, and to he much made of.” “ Stockfish whilst it is unbeaten is called Buckhorne, because it is so tough ; when it is beaten upon the stock, it is termed stockfish.” Muffett. 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 “nccccxlij Salt fisch . . after iiij the pece,” besides 9 barrels of white and 10 cades of red herring, 6 cades of Sprats {sprootis), 400 score salt salmon, 3 firkins of salt sturgeon and 5 cags of salt eels. * 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.’ Muffett, p. 174. 3 MS. may be Cleynes. ? what place can it be ; Clayness, Clay- nose r Claybury is near Woodford in Essex. * A recipe for Pykes in Brascyis in R. 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 rellishing. Muffett, p. 177. ® Cut it in gobets or lumps a-slope. “ .il^slet or a-slowte (asloppe, a slope). Oblique. P. Parv. But shut may be slot, bolt of a door, and so aslout = in long strips. but for Mackarel, &c., butter of Claynes or Hackney (?) Of Pike, the belly is best, with plenty of sauce. Salt Lampreys, cut in seven gobbets, pick out the back- bones.