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.
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 May 20, 2024.

Pages

Page [unnumbered]

Oyster.

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.

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