[Footnote 133: Is not this line superfluous? After 135 stanzas of 4 lines each, we here come to one of 5 lines. I suspect l. 544 is simply de trop. W. W. Skeat.] [Footnote 134: For the fish in the Poem mentioned by Yarrell, and for references to him, see the list at the end of this _Boke of Nurture_.] [Footnote 135: Recipes for “Grene Pesen” are in _H. Ord._ p. 426-7, p. 470; and Porre of Pesen, &c. p. 444.] [Footnote 136: Topsell in his _Fourfooted Beasts_, ed. Rowland, 1658, p. 36, says of Beavers, “There hath been taken of them whose tails have weighed four pound weight, and they are accounted a very delicate dish, for being dressed they eat like Barbles: they are used by the Lotharingians and Savoyans [says Bellonius] for meat allowed to be eaten on fish-dayes, although the body that beareth them be flesh and unclean for food. The manner of their dressing is, first roasting, and afterward seething in an open pot, that so the evill vapour may go away, and some in pottage made with Saffron; other with Ginger, and many with Brine; it is certain that the tail and forefeet taste very sweet, from whence came the Proverbe, _That sweet is that fish, which is not fish at all_.”] [Footnote 137: See the recipe for “Furmente with Purpeys,” _H. Ord._ p. 442.] [Footnote 138: I suppose this to be Seal. If it is Eel, see recipes for “Eles in Surre, Browet, Gravê, Brasyle,” in _H. Ord._ p. 467-8.] [Footnote 139: Wynkyn de Worde has ‘a salte purpos or sele turrentyne.’ If this is right, torrentille must apply to ȝele, and be a species of seal: if not, it must be allied to the Trout or Torrentyne, l. 835.] [Footnote 140: Congur in Pyole, _H. Ord._ p. 469. ‘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 sodden.’ _Muffett_, p. 145.] [Footnote 141: So MS., but _grone_ may mean _green_, see l. 851 and note to it. If not, ? for Fr. _gronan_, a gurnard. The Scotch _crowner_ is a species of gurnard.] [Footnote 142: Lynge, fysshe, _Colin_, Palsgrave; but _Colin_, a Sea-cob, or Gull. Cotgrave. See Promptorium, p. 296.] [Footnote 143: Fr. _Merlus ou Merluz_, A Mellwell, or Keeling, a kind of small Cod whereof Stockfish is made. Cotgrave. And see Prompt. Parv. p. 348, note 4. “Cod-fish is a great Sea-whiting, called also a Keeling or Melwel.” Bennett’s Muffett on Food, p. 148.]