j'JU 
MU. W. 11. UIOWELL ON SOME OBSOLETE DISHES. 
FOli ANOTHER DINXEIJ. 
FIR^T COURSE OF ELEVEN DISHES. 
JS'uwnihlcs of cm Harte. Vyancl njalle. The sycle 
of an Ilert rostecle. 
Swannc luith Chcmderoun. Fesaimt rostecle. 
Bytore rostecle. 
Fyke and grete Gurnarcle. 
Haggesse of Ahncnync. BlauncUe Custacle. 
A Sotelte, a hlake hore eimrniecle with golcle. 
SECOND COURSE OF ELEVEN DISHES. 
Gele. Cream of Almond. 
Kynd Kiclde. Fillets of an herte enclorcd. 
Scjayrelle rost. 
Chykons ylardecl. Fartriehe and Lark rost. 
Ferehe and Forjjoys rost. 
Frytours Lumharcl. Payne Fivffe. 
A Sotelte, cv castelle of sylver luith fanes of gold. 
Here we notice the wonderful ornamental dishes called subtleties, 
the black hoar enarmed with gold and the castle of silver with golden 
Hags. The nowmbles or urahles of a deer, were the heart, liver, 
and lungs; and Ave learn from Mr. Harting (‘Ornithology of 
Shakespeare’) that from this word came the phrase, “ to eat humble 
pie,” as the iimhle pie Avas alvA'^ays given to inferiors and placed Ioav 
doAvn on the table. 
In other hills of fare of this series Ave find among the birds— 
turtles, throstles, egrets, starlings, linnets, martinettes, cormorants, 
heathcocks, sheldrakes, and dotterel. Mr. AVright also refers to a 
French cookery book of the period, in Avhich directions are given for 
cooking magpies, rooks, and jackdaAvs ; and Air. SoutliAvell in his 
paper on the “Ornithological Archaeology of Norfolk” (Trans. Norfolk 
and NorAA’ich Nat. iSoc. vol. i. p. 14) gives a list of the birds named 
in the household accounts of the Le 8tranges of Hunstanton, in the 
sixteenth century, Avhich includes the folloAving — crane, ploA'cr, 
