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.
Butts, Henry, d. 1632.
Page [unnumbered]Choise. THat that growes vpon great
ships bottomes, or in places
not muddy;
Vse. in those Mo∣neths
that haue the letter R. in
their names.
Hurt. It hath a kinde of salt iuyce
in it, that affecteth the palate more
then other shell fishes: exciteth ap∣petite,
and Venus: nourisheth
litle.
Prepara∣tion. Somewhat hard of degistion:
greatly increaseth fleame in a cold
stomacke: causeth obstructions.
Degree. Dresse it with pepper, oyle, the
iuyce of sowre Orenges: after it be
roasted on the imbers.
Season. Hot in the first, moyst in the se∣cond.
Age. Constitu∣tion. For cold weather, youth, cholle∣rists,
and hot stomackes.
