The schoolemaster, or teacher of table philosophie A most pleasant and merie companion, wel worthy to be welcomed (for a dayly gheast) not onely to all mens boorde, to guyde them with moderate [and] holsome dyet: but also into euery mans companie at all tymes, to recreate their mindes, with honest mirth and delectable deuises: to sundrie pleasant purposes of pleasure and pastyme. Gathered out of diuers, the best approued auctours: and deuided into foure pithy and pleasant treatises, as it may appeare by the contentes.
About this Item
Title
The schoolemaster, or teacher of table philosophie A most pleasant and merie companion, wel worthy to be welcomed (for a dayly gheast) not onely to all mens boorde, to guyde them with moderate [and] holsome dyet: but also into euery mans companie at all tymes, to recreate their mindes, with honest mirth and delectable deuises: to sundrie pleasant purposes of pleasure and pastyme. Gathered out of diuers, the best approued auctours: and deuided into foure pithy and pleasant treatises, as it may appeare by the contentes.
Author
Twyne, Thomas, 1543-1613.
Publication
Imprinted at London :: By Richarde Iones: dwelling ouer-agaynst S. Sepulchers Church without Newgate,
1576.
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Subject terms
Food -- Early works to 1800.
Diet -- Early works to 1800.
Wit and humor -- Early works to 1800.
Cite this Item
"The schoolemaster, or teacher of table philosophie A most pleasant and merie companion, wel worthy to be welcomed (for a dayly gheast) not onely to all mens boorde, to guyde them with moderate [and] holsome dyet: but also into euery mans companie at all tymes, to recreate their mindes, with honest mirth and delectable deuises: to sundrie pleasant purposes of pleasure and pastyme. Gathered out of diuers, the best approued auctours: and deuided into foure pithy and pleasant treatises, as it may appeare by the contentes." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A14103.0001.001. University of Michigan Library Digital Collections. Accessed May 15, 2024.
Pages
Chap. 18. Of Fleash in Pasties and Pies.
FLeash, sayth Rhasis, which is baked in Pasties and Pies is éeuell, and nourisheth litle, but is good for them that haue the sower belchyng. And generally all sortes of Pasties and Pies yéelde but litle nourishment in comparison of meates made with brothes. Yet many times they do good to them yt are full of humours, & pleasure them that would dry vp, and make their bodies proper. Fleash rosted on the spit, is grosse, and nourisheth mutch, if it méet with a stronge and a hot sto∣mack to digest it, it bindeth the belly, whiche is manifestly prooued, if a man eate the leane only without fat.
Fleash boyled with Egges and Pepper is hot, and is a good meate for winter, for it strengthneth the body, and nouri∣sheth
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aboue al other meats, it increaseth also séede, and bloud. It maketh a man well coulered, strong, and well set. But in Summer it bringeth lothsomnesse, heateth, and bréedeth the stone.