[150.] Recipes for this sauce are in Liber C. p. 30, and H. Ord. p. 441: powdered crusts, galingale, ginger, and salt, steeped in vinegar and strained. See [note to l. 634] below.
[151.] See “Plays in Cene,” that is, Ceue, chives, small onions somewhat like eschalots. H. Ord. p. 452. See [note 5, l. 822].
[152.] Of all sea-fish Rochets and Gurnards are to be preferred; for their flesh is firm, and their substance purest of all other. Next unto them Plaise and Soles are to be numbered, being eaten in time; for if either of them be once stale, there is no flesh more carrion-like, nor more troublesome to the belly of man. Mouffet, p. 164.
[153.] Roches or Loches in Egurdouce, H. Ord. p. 469.
[154.] Or dacce.
[155.] Rivet, roe of a fish. Halliwell. Dan. ravn, rogn (rowne of Pr. Parv.) under which Molbech refers to AS. hræfe (raven, Bosworth) as meaning roe or spawn. G. P. Marsh. But see refeccyon, P. Parv.
[156.] See “Soles in Cyne,” that is, Cyue, H. Ord. p. 452.
[157.] Black Sea Bream, or Old Wife. Cantharus griseus. Atkinson. “Abramides Marinæ. Breams of the Sea be a white and solid substance, good juice, most easie digestion, and good nourishment.” Muffett, p. 148.
[158.] gobbets, pieces, see [l. 638].
[159.] Fr. Dorée: f. The Doree, or Saint Peters fish; also (though not so properly) the Goldfish or Goldenie. Cotgrave.