Early English Meals and Manners

by Unknown

Peritory, [67/991].

Perueys, or perneys, [32/499]; [p. 96], a sweet pie.

Peson, [37/547].

Peson and porpoise, good potage, [50/720].

Pessene, [166/23], peason, pease-broth?

Pestelles, [164/11, 28], legs.

Pestle is a hock, Fr. Faucille (in a horse), the bought or pestle of the thigh. Cot.

Pestilence, silk and skins not to be worn during, [p. 139].

Petipetes, or pety-pettys, [p. 32, note ²]; [l. 499, note ³].

‘Petipetes, are Pies made of Carps and Eels first roasted, and then minced, and with Spices made up in Pies.’ R. Holme.