A HARD-WORKING DIET. 55 
First Course, 
First potage, Almonde butter, Red Herringe, Salt fish, Luce 
salt, salt Eel, boiled Keyling, boiled Codling, boiled Haddock, 
Thirlepoole (roast), Pike in Rarbite, Eels (baked), Salmon chynes 
(broiled), Turbot (baked), and Fritters (fried). 
Second Course. 
Fresh Salmon jowles, salt Sturgeon, Whitings, Pilchards, 
Eels, Mackerel, Plaice (fried), Barbelles, Conger (roast), Trout, 
Lamprey (roast), Bret, Turbot, Roches, Salmon (baked), Lynge in 
jelly, Breame (baked), Tench in jelly, Crabbes. 
Third Course. 
Jowles of fresh Sturgeon, great Eels, broiled Conger, 
Chenens, Breame, Rudes, Lamprones, small Perches (fried), 
Smelts (roast), Shrimps, small Menewes, Thirlepoole (baked), 
and Lobster. 
2. HENRY VII. Time of 
. A H VII. 
In the following record of a celebrated series of ae 
fish “meals” it is difficult to know whether to call 
them feasts or not. The “Sabbati” means Saturday. 
“Tntronizatio Wilhelmi Warham, Archiepiscopi 
Cantaur, in passione Anno Henrici 7, vicesimo et 
Anno Dom. 1504, nono die Martii.” 
“The hye stewarde of this feast was Lord Edward, 
Duke of Buckingham, and was also chief butler, 
making his deputy Sir Thomas Burghey, Knight.” 
Die Sabbati ad prandium Ducis. Summa sercu- 
lorum in die Sabbati seq. Cum servit Archiepiscopi 
et Ducis. 
Primus Cursus. 
Lyng in oil, Conger in oil, Pike in satin sauce, Conger (roast), 
Salmon in oil (roast), Carp in sharp sauce, Eels (roast), Custarde 
(planted). 
Secundus Cursus. 
Frumentie royall Mamonie to potage, Sturgeon in oil with 
Welkes, Soles, Breame (sharp sauce), Tenches (floryshed), Lam- 
pornes (roast), Roches (fried), Quynce (baked), Tart Melior Leche 
Florentine, Fritter ammel. 
G 
