A HARD-WORKING DIET. 389 



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 . I5I2to 



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, 

 \}d. obol (2\d.) 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 xxxiijj. iijW., 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 

 xxxn>. \\\)d. (33^. $d.} 



To the same parties for white herrings follows, on 



