A HARD-WORKING DIET. 59 
For the principal mess in the Hall :— 
First Course. 
Eels in sorry pot, Lyng, Salmon, Eel, Pike in sharp sauce, 
Haddock. 
Second Course. 
Plaice, Salmon, Breame paste, Leche Florentine, Fritter 
orange. 
The common fare of both the Halls :— 
Eels in sorry pot, Lyng, Salmon, Eels, Pike (sharp sauce), 
Haddock or Plaice, Plaice, Quinces and tart paste, Leche 
Florentine. 
3. DATE—1512 to 1525. A.D. 1512 to 
1525. 
From the ‘ Antiquarian Repertory.’—Vol. IV. 
In treating of accounts of the great Earl Percy’s 
household, we find the following items of fish in the 
yearly providings. 
Item to be paid to the said Richard Gowge and 
Thomas Percy for to make provision for cxl. stokfish 
for the expensys of my house for an hole yere after, 
ij@. obol (24d.) the pece by estimacion. All the said 
fisch to be brought at Candlemas next cummynge to 
serve my house from Shroftide to Ester next, after 
and to be occupied from the said Shroftich to Ester, 
viz. all the Lent season, some xxxiijs. tijd. which is to 
be paid all to geder (altogether) to the said Richard 
Gowge and Thomas Percy at the said Candlemas, 
because of the occupying of theym in the said Lent 
following. And so the hole somme for full con- 
tentacion of the said stokfish for one hole yere is 
XXXiijs. iijd. (335. 37.) 
To the same parties for white herrings follows, on 
