[Footnote 121: Recipe for _Cabaches_ in _H. Ord._ p. 426, and _caboches_, p. 454, both the vegetable. There is a fish _caboche_ in the 15th cent. Nominale in Wright’s Vocab. _Hic caput, A^e_, Caboche, p. 189, col. 1, the bullhead, or miller’s thumb, called in French _chabot_.] [Footnote 122: See two recipes for Nombuls in _Liber Cure_, p. 10, and for ‘Nombuls of a Dere,’ in _H. Ord._ p. 427.] [Footnote 123: For Sauces (_Salsamenta_) see Part II. of _Liber Cure_, p. 27-34.] [Footnote 124: Recipe ‘for lumbardus Mustard’ in _Liber Cure_, p. 30.] [Footnote 125: Fleshe _poudred_ or salted. _Caro salsa, vel salita_. Withals.] [Footnote 126: The juice of unripe grapes. See _Maison Rustique_, p. 620.] [Footnote 127: Chaudwyn, l. 688 below. See a recipe for “Chaudern for Swannes” in _Household Ordinances_, p. 441; and for “þandon (MS. chaudon [*]) for wylde digges, swannus and piggus,” in _Liber Cure_, p. 9, and “Sawce for swannus,” _Ibid._ p. 29. It was made of chopped liver and entrails boiled with blood, bread, wine, vinegar, pepper, cloves, and ginger.] [Footnote 127*: Sloane 1986, p. 48, or fol. 27 b. It is not safe to differ from Mr Morris, but on comparing the C of ‘Chaudoñ for swann{is},’ col. 1, with that of ‘Caudell{e} of almonde,’ at the top of the second col., I have no doubt that the letter is _C_. So on fol. 31 b. the C of Chaudon is more like the C of Charlet opposite than the T of Take under it. The _C_ of Caudel dalmo{n} on fol. 34 b., and that of _Cultellis_, fol. 24, l. 5, are of the same shape.] [[Footnote 127a: _Pepper_. “The third thing is Pepper, a sauce for vplandish folkes: for they mingle Pepper with Beanes and Peason. Likewise of toasted bread with Ale or Wine, and with Pepper, they make a blacke sauce, as if it were pap, that is called _pepper_, and that they cast vpon theyr meat, flesh and fish.” _Reg. San. Salerni_, p. 67.]] [Footnote 128: See the recipe “To make Gynger Sause” in _H. Ord._ p. 441, and “For sawce gynger,” _L. C. C._ p. 52.] [Footnote 129: No doubt the “sawce fyne þat men calles camelyne” of _Liber Cure_, p. 30, ‘raysons of corouns,’ nuts, bread crusts, cloves, ginger, cinnamon, powdered together and mixed with vinegar. “Camelin, sauce cameline, A certaine daintie Italian sauce.” Cot.] [Footnote 130: A bird mentioned in _Archæologia_, xiii. 341. Hall. See note, l. 422.] [Footnote 131: Shovelars feed most commonly upon the Sea-coast upon cockles and Shell-fish: being taken home, and dieted with new garbage and good meat, they are nothing inferior to fatted Galls. _Muffett_, p. 109. _Hic populus_, a schevelard (the _anas clypeata_ of naturalists). Wright’s Voc., p. 253.] [Footnote 132: See note 6 to line 539, above.]