l. 312-27, E. Popular Poetry, v. 2, p. 36.
Several of the names of the dishes in Russell are used burlesquely in the
Feest of the Turnament of Tottenham, E. Pop. P., v. 3, pp. 94-6, “saduls sewys, mashefatts in mortrewys, mylstones in mawmary, iordans in iussall, chese-crustis in charlett,” &c.
[l. 688], Swan. “Cap. xxviij. The Swanne is veri a fayr birde, with whyte feders / & it hath a blacke skinne & flesshe / the mariner seeth hym gladly / for whan he is mery, the mariner is without sorowe or daunger; & all his strengthe is in his wynges / and he is coleryke of complexion / & whan they will engender, than they stryke wyth theyr nebbys togeder, and cast theyr neckes ouer eche other as yf thei wolden brace eche other; so come they togeder, but the male doth hurt the female; & as sone as he beknoweth that he hathe hurte her, than he departeth frome her compani in all the haste possible / and she pursueth after for to reuenge it / but the anger is sone past, & she wassheth her with her bylle in the water / and clenseth herselfe agayne.” —L. Andrewe, Noble Lyfe. Pt. II. sign. m. 1.
[l. 688], Feysaund. “Cap. xlvi. Fascianus is a wyld cocke or a fesant cocke that byde in the forestes, & it is a fayre byrde with goodly feders. but he hath no commbe as other cockes haue / and they be alway alone except whane they wylle be by the henne. and they that will take this bird / and in many places the byrders doth thus, they paynte the figure of this fayre byrde in a cloth, & holdeth it before hym / & whan this birde seeth so fayr a figure of hym selfe / he goeth nother forward nor bacwarde / but he standeth still, staringe vpon his figure / & sodenly commeth another, and casteth a nette ouer his hede, and taketh hym. Thys byrde morneth sore in fowle weder, & hideth hym from the rayne vnder the busshes. Towarde the morninge and towardes night, than commeth he out of the busshe, and is oftentimes so taken, & he putteth his hede in the ground, & he weneth that all his boddy is hyden / and his flessh is very light and good to disiest.” —L. Andrewe, Noble Lyfe. Pt. II. (m. 4.)
[l. 689.] Vensoun bake, or Venison Pasty. Of the Hart and Hinde, Topsel says, “The flesh is tender, especially if the beast were libbed before his horns grew: yet is not the juice of that flesh very wholesome, and therefore Galen adviseth men to abstain as much from Harts flesh as from Asses, for it engendereth melancholy; yet it is better in Summer then in Winter. Simeon Sethi, speaking of the hot Countries, forbiddeth to eat them in Summer, because then they eat Serpents, and so are venemous; which falleth not out in colder Nations, and therefore assigneth them rather to be eaten in Winter time, because the concoctive powers are more stronger through plenty of inward heat; but withal admonisheth, that no man use to eat much of them, for it will breed Palsies and trembling in mans body, begetting grosse humors, which stop the Milt and Liver: and Auicen proveth, that by eating thereof men incur the quartane Ague; wherefore it is good to powder them with salt before the dressing, and then seasoned with Peper and other things, known to every ordinary Cook and woman, they make of them Pasties in most Nations,” p. 103, ed. 1658.
[l. 694.] Blanchmanger, a made dish of Cream, Eggs, and Sugar, put into an open puff paste bottom, with a loose cover. Blamanger, is a Capon roast
or boile, minced small, planched (sic) Almonds beaten to paste, Cream, Eggs, Grated Bread, Sugar and Spices boiled to a pap. R. Holme.
[l. 694.] Po = tage is strong Broth of Meat, with Herbs and Spices Boiled. Pottage is the Broth of Flesh or Fowl, with Herbs and Oatmeal boiled therein. R. Holme.
[l. 694], Vensoun; and l. 696, Heironsew.