Healths improvement: or, Rules comprizing and discovering the nature, method, and manner of preparing all sorts of food used in this nation. Written by that ever famous Thomas Muffett, Doctor in Physick: corrected and enlarged by Christopher Bennet, Doctor in Physick, and fellow of the Colledg of Physitians in London.
About this Item
Title
Healths improvement: or, Rules comprizing and discovering the nature, method, and manner of preparing all sorts of food used in this nation. Written by that ever famous Thomas Muffett, Doctor in Physick: corrected and enlarged by Christopher Bennet, Doctor in Physick, and fellow of the Colledg of Physitians in London.
Author
Moffett, Thomas, 1553-1604.
Publication
London, :: Printed by Tho: Newcomb for Samuel Thomson, at the sign of the white Horse in Pauls Churchyard,
1655.
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Subject terms
Diet -- Early works to 1800.
Food -- Early works to 1800.
Nutrition -- England -- Early works to 1800.
Cite this Item
"Healths improvement: or, Rules comprizing and discovering the nature, method, and manner of preparing all sorts of food used in this nation. Written by that ever famous Thomas Muffett, Doctor in Physick: corrected and enlarged by Christopher Bennet, Doctor in Physick, and fellow of the Colledg of Physitians in London." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A89219.0001.001. University of Michigan Library Digital Collections. Accessed May 20, 2024.
Pages
Difference of Fish in respect of preparation.
Concerning their difference of goodness in preparati∣on: I must needs agree with Diocles, who being asked, whether were the better fish, a Pike or a Conger; That (said he) sodden, and this broild; shewing us thereby, that all flaggy, slimy, and moist fish, (as Eeles, Congers, Lampreys, Oisters, Cockles, Mustles, and Scallopes) are best broild, rosted, or bakt; but all other fish of a firm substance and drier constitution is rather to be sod∣den,
descriptionPage 146
as the most part of fish before named.
Last of all, we are to consider what fish we should chiefly choose; namely the best grown, the fattest, and the newest.