Gamelyn Sauce. 
269 ' 
Also for bustard, betowre and shovelere, gamelyn is in sesoun; 
AVodcok, lapewynk, mertenet, larke and venysoun, 
Sparows, thrusches, all these seven with salt and synamon.” 
(Babees Book, p. 36, ed. Furnivall, 1868.) 
Gamelyn, or cameline, we are told, was a dainty Italian' 
sauce, composed of nuts, bread-crumbs, ginger, cinnamon 
and vinegar. From the egret being placed between heron, 
and crane a large bird is evidently meant, and as mention 
of plover and lapwing occurs later on, the name cannot be 
used in mistake for the name of one of these. In a work 
on carving the different joints, printed by Wynkyn de 
Worde, 1413, the egret has its place after the heron and 
bittern. 
Muffett, in his Healths Improvement, p. 93, speaks of 
four kinds of' herons or heronshaws—the black, white, criel- 
heronshaw, and the mire-dromble. Sir John Hawkins, in 
his account of the fowls frequenting the waters of Florida,, 
mentions— 
“ an egript, which is all white as the swanne, with legs like to an 
hearnshaw, and of bignesse accordingly, but it hath in her taile 
feathers of so fine a plume, that it passeth the estridge his feather.” 
{Hakluyt, vol. iii. p. 616.) 
Ben Jonson gives the heron as an attendant upon the 
goddess of wisdom, on the authority of Homer :— 
“ Minerva’s hernshaw, and her owl, 
Do both proclaim thou shalt control 
The course of things.” 
(The Masque of Augurs.) 
Yows were often made on the heron, as well as upon 
the peacock, swan, and pheasant. 
Another favourite quarry in hawking was the Bitter,, 
Bittour, Betowre, or Bittern, then abundant, 
but now only occasionally seen. Sir Thomas 1 n ' 
Browne states that it was common in his time. It was 
esteemed a choicer dish than the heron. The booming 
