[l. 422.] Heron. Holland (Plinie, p. 301) gives—1. A Criell or dwarfe Heron; 2. Bittern; 3. Carion Heron, for Pliny’s—1. Leucon; 2. Asterias; 3. Pellon.
[l. 437.] Martins are given in the Bill of Fare of Archbp. Nevill’s Feast, A.D. 1466, 3rd Course. R. Holme, p. 78.
[l. 449.] Cannell Bone. ‘Susclavier. Vpon the kannell bone; whence Veine susclaviere. The second maine ascendant branch of the hollow veine.’ Cot.
[l. 457.] Compare Rabbet Ronners 1 doz., 2 s., temp. Hen. VIII., ao 33. H. Ord. p. 223.
[l. 492.] Custard, open Pies, or without lids, filled with Eggs and Milk; called also Egg-Pie. R. Holme.
See the Recipes for ‘Crustade Ryal,’ ‘Crustade’ (with Chikonys y-smete or smal birdys), and ‘Crustade gentyle’ (with ground pork or veal), fol. 43, Harl. MS. 279. The Recipe for Crustade Ryal is, “Take and pike out þe marow of bonys as hool as þou may. þen take þe bonys an seþe hem in Watere or þat þe broþe be fat y-now. þen take Almaundys & wayssche hem clene & bray hem, & temper hem vppe with þe fat broþe; þan wyl þe mylke be broun. þen take pouder Canelle, Gyngere, & Suger, & caste þer-on. þen take Roysonys of coraunce & lay in þe cofynne, & taylid Datys
& kyt a-long. þen take Eyroun a fewe y-straynid, & swenge among þe Milke þe ȝolke. þen take the botmon of þe cofynne þer þe Marow schal stonde, & steke þer gret an long gobettys þeron vppe ryȝt. & lat bake a whyle. þen pore in comade þer-on halful, & lat bake, & whan yt a-rysith, it is ynow, þen serue forth.”
Sir F. Madden in his note on Frees pasties, in his Privy Purse Expenses of the Princess Mary, p. 131, col. 1, says, “The different species of Confectionary then in vogue are enumerated by Taylor the Water Poet, in his Tract intitled ‘The Great Eater, or part of the admirable teeth and stomack’s exploits of Nicholas Wood,’ &c., published about 1610. ‘Let any thing come in the shape of fodder or eating-stuffe, it is wellcome, whether it be Sawsedge, or Custard, or Eg-pye, or Cheese-cake, or Flawne, or Foole, or Froyze,* or Tanzy, or Pancake, or Fritter, or Flap iacke,† or Posset, or Galleymawfrey, Mackeroone, Kickshaw, or Tantablin!’”
[* ]Froize, or pancake, Fritilla, Frittur, rigulet. Baret. Omlet of Eggs is Eggs beaten together with Minced suet, and so fried in a Pan, about the quantity of an Egg together, on one side, not to be turned, and served with a sauce of Vinegar and Sugar. An Omlet or Froise. R. Holme.
[† ]Flapjack is “a fried cake made of butter, apples, &c.” Jennings. It is not a pancake here, evidently. “Untill at last by the skill of the cooke, it is transform’d into the forme of a flapjack, which in our translation is cald a pancake.” Taylor’s Jack-a-lent, i. p. 115, in Nares.