It appears that at this time it was considered more absolutely necessary than at an earlier period, that each course at table should be accompanied with a subtilty, or ornamental device in pastry, representing groups of various descriptions, as here a black boar and a castle. We have here the porpoise eaten among fishes, and the squirrel among animals; we have before seen hedgehogs served at table. In the “Ménagier de Paris,” a French compilation, made in the year 1393, a hedgehog is directed to have its throat cut, and to be skinned and emptied, and then to be arranged as a chicken, and pressed and well dried in a towel; after this it was to be roasted and eaten with “cameline,” a word the exact meaning of which seems not to be known; or in pastry, with duckling sauce. Squirrels were to be treated as rabbits. The same book gives directions for cooking magpies, rooks, and jackdaws. The second of the seven bills of fare given in the Sloane Manuscript contains turtles (the bird) and throstles, roasted; in the third we have roasted egrets (a species of heron), starlings, and linnets; in the fourth, “martinettes;” in the fifth, barnacles, “molette,” sparrows, and, among fishes, minnows; and in the sixth, roasted cormorants, heathcocks, sheldrakes, dotterels, and thrushes. The seventh bill of fare runs thus:-- _First Course, of Nine Dishes._ Long wortes (_vegetables_). An hen in dubate. Shuldres of motoun. Wylde goos. Wode doves. Fresh laumprey. Grete codlynge. Bonsomers. Tortons, in paste. _Second Course, of Ten Dishes._ Pynnonade (_a confection of almonds and pines_). Malardes of the rivere. Cotes, rost, and dampettes. Quayles, and goldefynche. Ele reversed. Breme de mere. Frypours ryalle. Viande en feast. Quarters of lambe.