Early English Meals and Manners

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[160.] Brett, § xxi. He beareth Azure a Birt (or Burt or Berte) proper by the name of Brit.... It is by the Germans termed a Brett-fish or Brett-cock. Randle Holme.

[161.] Rec. for Congur in Sause, H. Ord. p. 401; in Pyole, p. 469.

[162.] This must be Randle Holme’s “Dog fish or Sea Dog Fish.” It is by the Dutch termed a Flackhund, and a Hundfisch: the Skin is hard and redish, beset with hard and sharp scales; sharp and rough and black, the Belly is more white and softer. Bk II. Ch. XIV. No. lv, p. 343-4. For names of Fish the whole chapter should be consulted, p. 321-345.

[163.] ‘His flesh is stopping, slimy, viscous, & very unwholesome; and (as Alexander Benedictus writeth) of a most unclean and damnable nourishment ... they engender palsies, stop the lungs, putrifie in the stomach, and bring a man that much eats them to infinite diseases ... they are worst being fried, best being kept in gelly, made strong of wine and spices.’ Muffett, p. 189.

[164.] Recipes for Tenches in grave, L. C. C. p. 25; in Cylk (wine, &c.), H. Ord. p. 470; in Bresyle (boiled with spices, &c.), p. 468.

[165.] Lamprons in Galentyn, H. Ord. p. 449. “Lampreys and Lamprons differ in bigness only and in goodness; they are both a very sweet and nourishing meat.... The little ones called Lamprons are best broild, but the great ones called Lampreys are best baked.” Muffett, p. 181-3. See [l. 630-40] of this poem.

[166.] Wraw, froward, ongoodly. Perversus ... exasperans. Pr. Parv.

[167.] for whan, when.

[168.] A kind of vinegar; A.S. eisile, vinegar; given to Christ on the Cross.

[169.] Escrevisse: f. A Creuice, or Crayfish [see [l. 618]]; (By some Authors, but not so properly, the Crab-fish is also tearmed so.) Escrevisse de mer. A Lobster; or, (more properly) a Sea-Creuice. Cotgrave. A Crevice, or a Crefish, or as some write it, a Crevis Fish, are in all respects the same in form, and are a Species of the Lobster, but of a lesser size, and the head is set more into the body of the Crevice than in the Lobster. Some call this a Ganwell. R. Holme, p. 338, col. 1, § xxx.