ke the gottes (gut) of the goose
and slitte hom, and scrape hom clene in water and salt, and so wash
hom, and hack hom small, then do all this togedur in a piffenet
(pipkin), and do thereto raisinges of corance, and pouder of pepur
and of ginger, and of canell and hole clowes and maces, and let hit
boyle and serve hit forthe."

"That unwieldy marine animal the PORPUS was dressed in a variety of
modes, salted, roasted, stewed, &c. Our ancestors were not singular
in their partiality to it; I find, from an ingenious friend of
mine, that it is even now, A. D. 1790, sold in the markets of most
towns in Portugal; the flesh of it is intolerably hard and
rancid."--WARNER'S _Antiq. Cul._ 4to. p. 15.

"The SWAN[33-+] was also a dish of state, and in high fashion when
the elegance of the feast was estimated by the magnitude of the
articles of which it was composed; the number consumed at the Earl
of Northumberland's table, A. D. 1512, amounted to
twenty."--_Northumberland Household-book_, p. 108.

"The CRANE was a darling dainty in _William the Conqueror's_ time,
and so partial was that monarch to it, that when his prime
favourite, William Fitz-Osborne, the steward of the household,
served him with a crane scarcely half roasted, the king was so
highly exasperated, that he lifted up his fist, and would have
strucken him, had not _Eudo_ (appointed _Dapifer_ immediately
after) warded off the blow."--WARNER'S _Antiq. Cul._ p. 12.

SEALS, CURLEWS, HERONS, BITTERNS, and the PEACOCK, that noble bird,
"the food of lovers and the meat of lords," were also at this time
in high fashion, when the baronial entertainments were
characterized by a grandeur and pompous ceremonial, approaching
nearly to the magnificence of royalty; there was scarcely any royal
or noble feast without PECOKKES, which were stuffed with spices and
sweet herbs, roasted and served up whole, and covered after
dressing with the skin and feathers; the beak and comb gilt, and
the tail spread, and some, instead of the feathers, covered it with
leaf gold; it was a common dish on grand occasions, and continued
to adorn the English table till the beginning of the seventeenth
century.

In Massinger's play of "The City Madam," Holdfast, exclaiming
against city luxury, says, "three fat wethers b