MIU W. H. UIUWKI.L ON SOME OBSOLETE DISHES. 
589 
Til I HD COURSE. 
Boar ia cj^ardoaco, and Mau'menl for iwtta^e. 
Cranes, Kid, Carlew, Partridge, all roasted, 
.llechr. ./ Crastade. 
,1 Peacock cndored (tnd roasted and served with 
the skin. 
Cockagris. Flamnpoyntes. Daryoles. 
Pears in Byruj). 
Wo see from the above that the hedgehog, tliough now supposed 
to bo eaten only by gipsies, was then served at the tables of the 
great; the scpiirrel also was commonly eaten, and sometimes entered 
into the composition of “ Ilrowet far.sed,” the lii’st-named delicacy, 
which was a kiinl of Irish stew. A crustade wivs a raised pie of 
chickens, pigeons, and small birds. 
After reading this list of ex ti-aordinary dishes, we can well under- 
stand how desirable it was that the “Doctoure of phy.sjvpie” should 
“stand much in the kynge’s presence at his meles, councellynge his 
grace whycho dyet is best.” 
The next bill of faro is for a moderate dinner of two courses in 
the fifteenth century, from the Sloane manuscripts in the British 
^luseum. 
FIRST COURSE OF NINE DISHES. 
Long ivories. Un Iwn in d abate. 
Shut d res of Motoan. 
Wylde Goos. IFode Doves. 
Fresh Laamprey. Grete Codlynge. 
Bonsomers. Toi'tons in paste. 
SECOND COURSE. 
Pynnonadc. 
Malardes of the rivere. 
Cotes rost and Dainpettes. 
Qnayles and Goldefynehe. 
Kle reversed. Breine de m-ere. 
Fryponrs ryalle. Jiande eu, feast. 
Qaarters of Lamhe. 
Q g “J 
