[Footnote 152: Of all sea-fish Rochets and Gurnards are to be preferred; for their flesh is firm, and their substance purest of all other. Next unto them Plaise and Soles are to be numbered, being eaten in time; for if either of them be once stale, there is no flesh more carrion-like, nor more troublesome to the belly of man. Mouffet, p. 164.] [Footnote 153: Roches or Loches in Egurdouce, _H. Ord._ p. 469.] [Footnote 154: _Or_ dacce.] [Footnote 155: _Rivet_, roe of a fish. Halliwell. Dan. _ravn, rogn_ (rowne of Pr. Parv.) under which Molbech refers to AS. _hræfe_ (raven, Bosworth) as meaning roe or spawn. G. P. Marsh. But see _refeccyon_, P. Parv.] [Footnote 156: See “Soles in Cyne,” that is, Cyue, _H. Ord._ p. 452.] [Footnote 157: Black Sea Bream, or Old Wife. _Cantharus griseus_. Atkinson. “Abramides Marinæ. Breams of the Sea be a white and solid substance, good juice, most easie digestion, and good nourishment.” _Muffett_, p. 148.] [Footnote 158: gobbets, pieces, see l. 638.] [Footnote 159: Fr. _Dorée_: f. The Doree, or Saint Peters fish; also (though not so properly) the Goldfish or Goldenie. Cotgrave.] [Footnote 160: _Brett_, § xxi. He beareth Azure a _Birt_ (or _Burt_ or _Berte_) proper by the name of _Brit_.... It is by the Germans termed a _Brett-fish_ or _Brett-cock_. Randle Holme.] [Footnote 161: Rec. for Congur in Sause, _H. Ord._ p. 401; in Pyole, p. 469.] [Footnote 162: This must be Randle Holme’s “_Dog fish_ or _Sea Dog Fish_.” It is by the Dutch termed a _Flackhund_, and a _Hundfisch_: the Skin is hard and redish, beset with hard and sharp scales; sharp and rough and black, the Belly is more white and softer. Bk II. Ch. XIV. No. lv, p. 343-4. For names of Fish the whole chapter should be consulted, p. 321-345.] [Footnote 163: ‘His flesh is stopping, slimy, viscous, & very unwholesome; and (as Alexander Benedictus writeth) of a most unclean and damnable nourishment ... they engender palsies, stop the lungs, putrifie in the stomach, and bring a man that much eats them to infinite diseases ... they are worst being fried, _best being kept in gelly_, made strong of wine and spices.’ _Muffett_, p. 189.] [Footnote 164: Recipes for Tenches in grave, _L. C. C._ p. 25; in Cylk (wine, &c.), _H. Ord._ p. 470; in Bresyle (boiled with spices, &c.), p. 468.] [Footnote 165: Lamprons in Galentyn, _H. Ord._ p. 449. “Lampreys and Lamprons differ in bigness only and in goodness; they are both a very sweet and nourishing meat.... The little ones called Lamprons are best broild, but the great ones called Lampreys are best baked.” _Muffett_, p. 181-3. See l. 630-40 of this poem.] [Footnote 166: Wraw, froward, ongoodly. _Perversus ... exasperans._ Pr. Parv.] [Footnote 167: for _whan_, when.]