[Footnote 144: Cogan says of stockfish, “Concerning which fish I will say no more than Erasmus hath written in his _Colloquio_. _There is a kind of fishe_, which _is called in English_ Stockfish: _it nourisheth no more than a stock_. Yet I haue eaten of a pie made onely with Stockefishe, whiche hath been verie good, but the goodnesse was not so much in the fishe as in the cookerie, which may make that sauorie, which of it selfe is vnsavourie ... it is sayd a good Cooke can make you good meate of a whetstone.... Therfore a good Cooke is a good iewell, and to be much made of.” “Stockfish whilst it is unbeaten is called Buckhorne, because it is so tough; when it is beaten upon the stock, it is termed stockfish.” _Muffett._ Lord Percy (A.D. 1512) was to have “cxl Stok fisch for the expensys of my house for an hole Yere, after ij.d. obol. the pece,” p. 7, and “Dccccxlij Salt fisch ... after iiij the pece,” besides 9 barrels of white and 10 cades of red herring, 5 cades of Sprats (_sprootis_), 400 score salt salmon, 3 firkins of salt sturgeon and 5 cags of salt eels.] [Footnote 145: Fr. _Merlan_, a Whiting, a Merling. Cot. ‘The best Whitings are taken in Tweede, called _Merlings_, of like shape and vertue with ours, but far bigger.’ _Muffett_, p. 174.] [Footnote 146: MS. may be Cleynes. ? what place can it be; Clayness, Claynose? Claybury is near Woodford in Essex.] [Footnote 147: A recipe for Pykes in Brasey is in _H. Ord._ p. 451. The head of a Carp, the _tail_ of a Pike, and the Belly of a Bream are most esteemed for their tenderness, shortness, and well rellishing. _Muffett_, p. 177.] [Footnote 148: Cut it in gobets or lumps a-slope. “Aslet or _a-slowte_ (asloppe, a slope), _Oblique_.” P. Parv. But _slout_ may be _slot_, bolt of a door, and so _aslout_ = in long strips.] [Footnote 149: Onions make a man stink and wink. Berthelson, 1754. ‘The Onion, though it be the Countrey mans meat, is better to vse than to tast: for he that eateth euerie day tender Onions with Honey to his breakfast, shall liue the more healthfull, so that they be not too new.’ _Maison Rustique_, p. 178, ed. 1616.] [Footnote 150: Recipes for this sauce are in _Liber C._ p. 30, and _H. Ord._ p. 441: powdered crusts, galingale, ginger, and salt, steeped in vinegar and strained. See note to l. 634 below.] [Footnote 151: See “Plays in Cene,” that is, Ceue, chives, small onions somewhat like eschalots. _H. Ord._ p. 452. See note 5, l. 822. [Footnote 222 in this e-text.]]