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Dyets dry dinner consisting of eight seuerall courses: 1. Fruites 2. Hearbes. 3. Flesh. 4. Fish. 5. whitmeats. 6. Spice. 7. Sauce. 8. Tabacco. All serued in after the order of time vniuersall. By Henry Buttes, Maister of Artes, and fellowe of C.C.C. in C.

About this Item

Title
Dyets dry dinner consisting of eight seuerall courses: 1. Fruites 2. Hearbes. 3. Flesh. 4. Fish. 5. whitmeats. 6. Spice. 7. Sauce. 8. Tabacco. All serued in after the order of time vniuersall. By Henry Buttes, Maister of Artes, and fellowe of C.C.C. in C.
Author
Butts, Henry, d. 1632.
Publication
Printed in London :: By Tho. Creede, for William Wood, and are to be sold at the west end of Powles, at the signe of Tyme,
1599.
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Subject terms
Food -- Early works to 1800.
Link to this Item
http://name.umdl.umich.edu/A17373.0001.001
Cite this Item
"Dyets dry dinner consisting of eight seuerall courses: 1. Fruites 2. Hearbes. 3. Flesh. 4. Fish. 5. whitmeats. 6. Spice. 7. Sauce. 8. Tabacco. All serued in after the order of time vniuersall. By Henry Buttes, Maister of Artes, and fellowe of C.C.C. in C." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A17373.0001.001. University of Michigan Library Digital Collections. Accessed June 21, 2025.

Pages

Page [unnumbered]

Lambe.

Choise. MAle, a yeare olde, fit for sea∣soning: not in winter.

Vse. It is of excéeding good and plentifull nourishment: resisting melancholly; best for an hot con∣stitution.

Hurt. Sucking Lambe, is excéeding moyst, therefore nought for phleg∣matique stomackes.

Preparatiō. A yéerling, roasted, and eaten with Rosemary, Garlicke, Sage, cloues, and such hot things.

Degree. Hot in the first, moyst in the se∣cond, (the sucking is moyst in the third order.

Season. Age. Constitutiō. For hot weather, youth, and chollerists.

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