And Stow’s “Annales” still further tell of a banquet served in far-off Italy to the duke of Clarence, son of Edward III., when, some three hundred years after the Norman settlement, the lad Leonell went to marry Violentis, daughter of the duke of Milan. It should not be forgotten that in the reign of Edward II. of England, grandfather of the duke, proclamation had been issued against the “outrageous and excessive multitude of meats and dishes” served by the nobles in their castles, as well by “persons of inferior rank imitating their example, beyond what their station required and their circumstances could afford.” “At the comming of Leonell”, says Stow, “such aboundance of treasure was in most bounteous maner spent, in making most sumptuous feasts, setting forth stately fightes, and honouring with rare gifts above two hundred Englishmen, which accompanied his [the duke of Milan’s] son-in-law, as it seemed to surpasse the greatnesse of most wealthy Princes; for in the banquet whereat Francis Petrarch was present, amongst the chiefest guestes, there were above thirtie courses of service at the table, and betwixt every course, as many presents of wonderous price intermixed, all which John Galeasius, chiefe of the choice youth, bringing to the table, did offer to Leonell ... And such was the sumptuousnesse of that banquet, that the meats which were brought from the table, would sufficiently have served ten thousand men.” The first cook-book we have in our ample English tongue is of date about 1390. Its forme, says the preface to the table of contents, this “forme of cury [cookery] was compiled of the chef maistes cokes of kyng Richard the Secunde kyng of nglond aftir the conquest; the which was accounted the best and ryallest vyand [nice eater] of alle csten ynges [Christian kings]; and it was compiled by assent and avysement of maisters and [of] phisik and of philosophie that dwellid in his court. First it techith a man for to make commune pottages and commune meetis for howshold, as they shold be made, craftly and holsomly. Aftirward it techith for to make curious potages, and meetes, and sotiltees, for alle maner of states, bothe hye and lowe. And the techyng of the forme of making of potages, and of meetes, bothe of flesh, and of fissh, buth [are] y sette here by noumbre and by ordre. Sso this little table here fewyng [following] wole teche a man with oute taryyng, to fynde what meete that hym lust for to have.” The “potages” and “meetis” and “sotiltees” it techith a man for to make would be hardly more endurable to the modern stomach than some old Greek and Roman seasonings we have referred to. There is no essential difference between these and the directions of a rival cook-book written some forty or fifty years later and divided into three parts--Kalendare de Potages dyvers, Kalendare de Leche Metys, Dyverse bake metis. Or of another compiled about 1450. Let us see how they would make a meat.