þe galantyne [See the recipe in Liber Cure Cocorum, p. 30; and Felettes in Galentyne, H. Ord. p. 433.] for þe lamprey / where þey may be gete;
Line 840
verdius [Veriuse, or sause made of grapes not full ripe, Ompharium. Withals.] to roche / darce / breme / soles / & molett;
Baase, flow[n]durs / Carpe / Cheven / Synamome ye þer-to sett.
Garlek / or mustard, vergeus þerto, pepur þe powderynge—
For þornebak / houndfysche / & also fresche herynge,
Line 844
hake [Hakes be of the same nature [as Haddocks], resembling a Cod in taste, but a Ling in likeness. Muffett, p. 153.] , stokfyshe ['Stocke fysshe, they [the French] have none,' says Palsgrave.] , haddok [Haddocks are little Cods, of light substance, crumbling flesh, and good nourishment in the Sommer time, especially whilst Venison is in season. Muffett, p. 153.] / cod [Keling. R. Holme, xxiv, p. 334, col. 1, has "He beareth Cules a Cod Fish argent. by the name of Codling. Of others termed a Stockfish, or an Haberdine: In the North part of this Kingdome it is called a Keling, In the Southerne parts a Cod, and in the Westerne parts a Welwell."] / & whytynge—
ar moost metist for thes metes, as techithe vs þe wrytynge. [folio 184a]
Vinegre / powdur withe synamome / and gyngere,
to rost Eles / lampurnes / Creveȝ dew douȝ, and breme de mere,
Line 848
For Gurnard / for roche / & fresche purpose, if hit appere,
Fresche sturgeon / shrympes / perche / molett / y wold it were here.
Grene sawce [See the Recipes for 'Pur verde sawce,' Liber Cure, p. 27, and 'Vert Sause' (herbs, bread-crumbs, vinegar, pepper, ginger, &c.), H. Ord. p. 441. Grene Sause, condimentum harbaceum. Withals.] is good with grene fisch [Ling perhaps looks for great extolling, being counted the beefe of the Sea, and standing every fish day (as a cold supporter) at my Lord Maiors table; yet it is nothing but a long Cod: whereof the greater sised is called Organe Ling, and the other Codling, because it is no longer then a Cod, and yet hath the taste of Ling: whilst it is new it is called GREEN-FISH; when it is salted it is called Ling, perhaps of lying, because the longer it lyeth . . the better it is, waxing in the end as yellow as the gold noble, at which time they are worth a noble a piece. Muffett, p. 154-5.] , y here say;
