594 
-MU. M'. 11. UIDWliLL ON «O.ME OUSOLETK UiailES. 
teudeme.sSy slioitiiess, and well relishing. It was considered “ that 
moist fisli as eels, congers, lampreys, and shellfish were best broiled, 
rested, or baked, but all other fish of a firm substance and drier 
constitution were rather to be sodden.” 
John Eussell in bis ‘Book of Nurture’ (Early English Text 
Societ}', No. 32) gives this direction ; 
“ Whale, swerde-fysclie, porjioiso, dorraj, rested \vell, 
Bret, samon, cons'er, sturgeon, turbot, and sele, 
Thornbak, tliurle2)olle, hound -fyslie, halybut to him that liath hole. 
All these cut in the dische as 3’our lord eateth at meele.” 
j\Ir. Carew Ilazlitt in ‘Old Cookery Books’ mentions the following 
fish as liaving been brought to table in the Fifteenth century : 
Sturgeon, skate, flounder, hake, haddock, codling, whiting, thorn- 
back, turbot, bream, roach, perch, gudgeon, miller’s thumb, tench, 
and pike ; and, he adds, “ the whale was considerably brought into 
recjuisition for gastronomic purposes. It was found on the royal 
table as well as on that of the Lord Mayor of London. The cook 
eitlier roasted it and served it upon the spit, or boiled it and sent it 
in with peas; the tongue and the tail were favourite parts.” In 
early times the whale fishery was carried on for the supply of food 
yielded by its flesh, which was cut into slices and sold on the 
coast. 
In 12GI Henry III. directed the sheriff of London to purchase 
one hundred pieces of whale for his table; and in the houseliold 
expenses of Prince-ss Eleanor de Mountfort, in 12GC, is an entry, 
“Two hundred pieces of whale, 34s.” 
The porpoise, however, Avas brought whole into the liall, and 
carved or undertraunched by the officer in attendance. It Avas 
often cooked in oil and eaten Avith mustard, and Avas sometimes 
served Avith furmenty, almond milk, sugar, and saffron. 
Sir Thomas BroAvne says of the dolphin, Avhich many confounded 
Avith the porpoise, that the flesh Avas “more reJ, and, Avell cooked, 
of very good taste to most palates, and exceedeth that of porpoise.” 
We observe that the seal is put doAAUi in this list of fishes, and 
Ave also find mention elseAvhere of the grampus, stockfi.sb, cuttlefish, 
birt or brettcock, shrimps, Avhelks, and crayfish. To dress a crayfish 
these are the instructions : “ Depart hym asonder and slytee the 
body and take out ye fyfshe, pare aAvay the reed skynne and niynco 
