House and Garden 
of pounded sage, the yolks of hard-boiled eggs ground 
to a powder, seasoned with pepper, salt, and ginger 
and mixed with vinegar, poured over it. The sauce 
was not to be too thin. 
It is uncertain what is meant by “ Pastelade ”; we 
suggest it was pastry of some kind. The editor of 
“Two Fifteenth-Century Cookery Books” thinks it 
was a pastry or a pounded dish. 
The dish called “Samaca” was a kind of fritter 
made of flour, curds, eggs, cream, and grease. 
Butter, as we have said, was not much used in those 
days in cooking; oil on fast days and lard or marrow 
on flesh days supplying its place. 
Peasecod is simply the shells of young peas, 
“cod” being the old English word for hod or husk 
or pod; these were probably boiled, and beaten 
through a colander, as is still done with them in 
France, where they are served with fried sippets, 
making a most delicious sort of spinach mixed with 
cream or butter. Blanc-de-ris must, we think, 
have been some kind of blanc-mange, probably a 
mould of ground rice. 
Having now compared two menus of dinners on a 
meat day, we will take two fish dinners, one for a 
French nobleman, the other for a banquet given by 
one Lord de Grey, who, Holinshed says, was naperer, 
that is, he provided the linen, at the coronation of 
Henry IV. 
The French menu was composed about 1393, 
and Henry IV. came to the throne in 1399. 
Diner de Dinner at Henry IV. ’s 
Poisson. Coronation. 
FIRST COURSE. 
Baked Apples. 
Figs. 
Garnache {a kind of wine). 
Cress. 
Pea Soup. 
Salt Eels. 
Herring and Whale. 
Perch in White Broth. 
FIRST COURSE. 
Rice Molle. 
Brewes. 
Baked Herring. 
Salt Fish. 
Salt Salmon. 
Salt Eels. 
Fried Whiting. 
Baked Eels. 
SECOND COURSE. 
Best Fresh-water Fish. 
Sea Fish. 
Eels. 
'Bourrees with hot sauce. 
Tench in Broth. 
Crabs. 
Bream Patties. 
Boiled Pla ice. 
THIRD COURSE. 
Purmenty and 
Porpoise. 
Norwegian Patties. 
Roast Mackerel. 
SECOND COURSE. 
Cinnamon Soup. 
Codling. 
Rock Fish. Roach. 
Chervets. 
Flampaynes. 
Halibut. 
Fried Plaice. 
Roast Train. A Sweet. 
THIRD COURSE. 
Jelly. Almond Cream. 
Trout. Sturgeon. 
Porpoise. Whelks. 
Eels and Eampreys, roasted. 
Pimpernels. Tench. Perch. Bream. 
Pancakes. Mulberry Tartlets. 
Oysters. Leche Lumbard. 
Fried Cuttle-fish. Chesernayne. 
In the second course the Bourrees of the French 
menu were sometimes made with lampreys. The 
Pimpernels mentioned were a species of that little 
plant much used as a savoury herb; probably the 
mackerel or some other fish were stuffed with it. 
The Rice Molle with which the English menu 
opens is merely a mould of rice, first ground to a 
powder, then boiled with almond-milk and sugar, 
and put into a mould and turned out when cold. 
Brewes on a fish day was slices of bread soaked in 
wine, then the recipe says, “put a good quantity of 
honey to sweeten it, add pepper, cloves, mace, 
Sanders (that is, sandalwood ground to powder), 
and salt; scald them till the bread is tender, and serve 
forth.” 
Chervets were a kind of patty filled with minced 
meat, or in this case fish would be used. The recipe 
says, “Take and make a fair paste of flour, water, 
saffron, and salt, and make round coffins thereof.” 
They used the word “coffin” in the sense of a basket 
or box, and always called the pastry of patties or 
tartlets “coffins,” which apparently were not in¬ 
tended to be eaten when baked; but in chervets the 
“coffins” were fried in oil after being filled with 
minced fish. 
Flampaynes were generally made of pork, so it 
is not easy to see how they got into this menu where 
no meat was allowed. We think in this case they 
were a sweet dish, “flame” or “flam” being a kind 
of custard, and “payn,” meaning bread, from the 
French pain. 
Roast Train is a very curious dish, but with some 
slight alterations we can imagine it might be very 
nice. The recipe given for it in “Two Fifteenth- 
Century Cookery Books” says, with delightful 
vagueness as to quantity, “Take dates and figs and 
cut them the breadth of a penny, take raisins and 
almonds, and prick them through with a needle into a 
thread of a man’s length, one of one fruit and another 
of another fruit.” This is a very large order— 
six feet of almonds and six feet of raisins, six feet 
of figs and six feet of dates. “And then bind the 
thread with the fruit round a spit, and round the 
length of the spit, in the form of a hastelet” (that is, 
a small roast joint), “then take a quart of wine, and 
ale, and fine flour, and make a batter thereof, and 
cast thereto ground ginger, sugar, saffron, ground 
cloves, and salt, and make the batter fully running 
and not standing, but in the mean that it may cleave. ” 
What a graphic description this is of the right con¬ 
sistency of the batter. “Then roast the train about 
the fire, on the spit, and cast the batter on the train 
as it turneth about the fire, so long till the fruit be 
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