And I was borne in Islond, as brute as a beest;
Whan I ete candels ends I am at a feest;
Talow and raw stockefysh I do loue to ete,
In my countrey it is right good meate.
... In stede of bread they do eate stocfyshe, and they wyll eate rawe fyshe & fleshe; they be beastly creatures, vnmannered and vntaughte. The people be good fyshers; muche of theyr fishe they do barter with English men for mele, lases, and shoes & other pelfery. (See also under Denmarke.)
[l. 559.] Mackerel. See Muffett’s comment on them, and the English and French ways of cooking them, p. 157.
[l. 569.] Onions. Walnuts be hurtfull to the Memory, and so are Onyons, because they annoy the Eyes with dazeling dimnesse through a hoate vapour. T. Newton, Touchstone, ed. 1581, fol. 125 b.
[l. 572.] A Rochet or Rotbart is a red kind of Gurnard, and is so called in the South parts of England; and in the East parts it is called a Curre, and a Golden polle. R. Holme.
[l. 575.] A Dace or a Blawling, or a Gresling, or a Zienfische, or Weyfisch; by all which the Germans call it, which in Latin is named Leucorinus. And the French Vengeron, which is English’d to me a Dace, or Dace-fish. R. Holme.
[l. 577.] Refett. “I thought it clear that refett was roe, and I do not yet give it up. But see P. P., Refeccyon, where the editor gives ‘refet of fisshe K., refet or fishe H., reuet P.,’ from other manuscripts, and cites in a note Roquefort from Fr. reffait (refait) as meaning a fish, the rouget, &c., &c. The authority of Roquefort is not much, and he gives no citation. If, however, in K. H. and P. these forms are used instead of the spelling refeccyon, and defined refectio, refectura, it rather embarrasses the matter. Halliwell cites no authority for rivet, roe.” G. P. Marsh. See [note to l. 839] here, p. 108.