HISTORY OF HARTING. 69 



" Supp : (supper). l Mutton,, boyled, i mess ; 2 Sliced 

 beefe ; Sowces*; 3 Sallet (salad)of South (?); 4 Trippes 

 (Tripe), fryed ; 5 Mutton, rost, 2 mess(es) ; 6 Capons, 

 rost ; 7 Rabbets, rost, iii ; 8 Woodcocks, rost, ii ; 

 9 Phesont, rost, ii ; 10 Cold baked meat. In y e pier, 

 (parlour) ut supra : in y e hall serving men, 21." 



We may notice the unusual preponderance of fresh 

 meat in January, when the fare of ordinary houses 

 was salt Martinmas beefe. 



" If one knew how good it were 

 To eat a fowl in Janiveere (January), 

 Had a man fifty, or had a man ten, 

 He 'd leave but here and there a hen " 



was an old proverb in expression of the luxury of 

 tasting fresh meat, after so many days of salt fare. 

 Another point to be noted is the very large supply of 

 meat : but the number of serving men (of which each 

 guest brought his proportion) has to be remembered. 

 There is nothing that represents our pastry, and not a 

 single taint of French cookery : it is English fare 

 simple and guileless. 



On other occasions the guests were Mr. Cotton, 

 Mr. Mitchell (who resided at Harting), Mr. Bering, 

 Mr. Browles and his wife (probably of the family of 

 Bowles, or Bolds, connected with Nursted). 



On Fridays the lord of Harting kept his fast. 



" Dynned on Friday, the xxvi th of January. 

 Butter and egge (Another dinner.) 



Earbe (herb) pottage Rabbett xi d 



Sallets Sinomond (cinamon) viii d 



Roots, buttered Pigg nS i n i d 



Salt fish, buttered Salt fish, ii cupple v 



Eggs, buttered Oatmele, a pecke x d 



* I am told that " Sowce" is still the current Sussex for " pig's 

 feet, ears and tail, in fact anything pickled in salt." 



"He that can rear up a pig in his house 

 Hath cheaper his bacon and sweeter his souse? 



TUSSER. 



