[200.] Pykes in Brasey, H. Ord. p. 451.
[201.] Purpesses, Tursons, or sea-hogs, are of the nature of swine, never good till they be fat ... it is an unsavoury meat ... yet many Ladies and Gentlemen love it exceedingly, bak’d like venison. Mouffet, p. 165.
[202.] ? due-ing, that is, service; not moistening.
[203.] Rhombi. Turbuts ... some call the Sea-Pheasant ... whilst they be young ... they are called Butts. They are best being sodden. Muffett, p. 173. “Pegeons, buttes, and elis,” are paid for as hakys (hawks) mete, on x Sept. 6 R. H(enry VII) in the Howard Household Books, 1481-90, p. 508.
[204.] Gulls, Guffs, Pulches, Chevins, and Millers-thombs are a kind of jolt-headed Gudgins, very sweet, tender, and wholesome. Muffett, p. 180. Randle Holme says, ‘A Chevyn or a Pollarde; it is in Latin called Capitus, from its great head; the Germans Schwall, or Alet; and Myn or Mouen; a Schupfish, from whence we title it a Chub fish.’ ch. xiv. § xxvii.
[205.] “Creme of Almond Mylk.” H. Ord. p. 447.
[206.] See the [recipe], end of this volume.
[207.] Compare “leche fryes made of frit and friture,” H. Ord. p. 449; Servise on Fisshe Day, last line.
[208.] Melancholy, full of phlegm: see the superscription [l. 792] below. ‘Flew, complecyon, (fleume of compleccyon, K. flewe, P.) Flegma,’ Catholicon in P. Parv.
[209.] Mistake for Sotelte.