A HARD-WORKING DIET. 385 



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 



In the following record of a celebrated series of 

 fish " meals " it is difficult to know whether to call 

 them feasts or not. The " Sabbati " means Saturday. 



" Intronizatio 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. 



VOL. I. H. 2 C 



