The babees book, Aristotle's A B C, Urbanitatis, Stans puer ad mensam, The lvtille childrenes lvtil boke, The bokes of nurture of Hugh Rhodes and John Russell, Wynkyn de Worde's Boke of keruynge, The booke of demeanor, The boke of curtasye, Seager's Schoole of vertue, &c. &c. with some French and latin poems on like subjects, and some forewords on education in early England. Ed. by Frederick J. Furnivall ...

Sewes on fishe dayes. [folio 183b]

"Flowndurs / gogeons, muskels, [A recipe for Musculs in Sewe and Cadel of Musculs to Potage, at p. 445 H. Ord. Others 'For mustul (? muscul or Mustela, the eel-powt, Fr. Mustelle, the Powte or Eeele-powte) pie,' and 'For porray of mustuls,' in Liber Cure, p. 46-7.] menuce in sewe, Eles, lampurnes, venprides / quyk & newe, Line 820 Musclade in wortes / musclade [? a preparation of Muscles, as Applade Ryal (Harl. MS. 279, Recipe Cxxxv.) of Apples, Quinade, Rec. Cxv of Quinces, Pynade [folio 27b] of Pynotis (a kind of nut); or is it Meselade or Meslade, fol. 33, an omelette—'to euery good meslade take a þowsand eyroun or mo.' Herbelade [folio 42b] is a liquor of boiled lard and herbs, mixed with dates, currants, and 'Pynez,' strained, sugared, coloured, whipped, & put into 'fayre round cofyns.'] of almondes for states fulle dewe, Oysturs in Ceuy [Eschalotte: f. A Cive or Chiue. Escurs, The little sallade hearb called, Ciues, or Chiues. Cotgrave.] / oysturs in grauey, [For to make potage of oysturs, Liber Cure, p. 17. Oysturs in brewette, p. 53.] your helthe to renewe, The baly of þe fresche samon / els purpose, or seele [Seales flesh is counted as hard of digestion, as it is gross of substance, especially being old; wherefore I leave it to Mariners and Sailers, for whose stomacks it is fittest, and who know the best way how to prepare it. Muffett, p. 167.] ,

Colice [Cullis (in Cookery) a strained Liquor made of any sort of dress'd Meat, or other things pounded in a Mortar, and pass'd thro' a Hair-sieve: These Cullises are usually pour'd upon Messes, and into hot Pies, a little before they are serv'd up to Table. Phillips. See also the recipe for making a coleise of a cocke or capon, from the Haven of Health, in Nares. Fr. Coulis: m. A cullis, or broth of boiled meat strained; fit for a sicke, or weake bodie. Cotgrave.] of pike, shrympus [Shrimps are of two sorts, the one crookbacked, the other straitbacked: the first sort is called of Frenchmen Caramots de la santé, healthful shrimps; because they recover sick and consumed persons; of all other they are most nimble, witty, and skipping, and of best juice. Muffett, p. 167. In cooking them, he directs them to be "unscaled, to vent the windiness which is in them, being sodden with their scales; whereof lust and disposition to venery might arise," p. 168.] / or perche, ye know fulle wele; Line 824 Partye gely / Creme of almondes [See the recipe for "Creme of Almonde Mylk," Household Ordinances, p. 447.] / dates in confite / to rekeuer heele, Quinces & peris / Ciryppe with parcely rotes / riȝt so bygyn your mele. Mortrowis of houndfische ["Mortrewes of Fysshe," H. Ord. p. 469; "Mortrews of fysshe," L. C. C. p. 19.] / & Rice standynge [See "Rys Lumbarde," H. Ord. p. 438, l. 3, 'and if thow wilt have hit stondynge, take rawe ȝolkes of egges,' &c.] white, Mameny, [See p. 53 above.] mylke of almondes, Rice rennynge liquyte,— Line 828 þese potages ar holsom for þem þat han delite þerof to ete / & if not so / þen taste he but a lite."