[Footnote 220: Cullis (in Cookery) a strained Liquor made of any sort of dress’d Meat, or other things pounded in a Mortar, and pass’d thro’ a Hair-sieve: These Cullises are usually pour’d upon Messes, and into hot Pies, a little before they are serv’d up to Table. Phillips. See also the recipe for making a coleise of a cocke or capon, from the _Haven of Health_, in Nares. Fr. _Coulis_: m. A cullis, or broth of boiled meat strained; fit for a sicke, or weake bodie. Cotgrave.] [Footnote 221: Shrimps are of two sorts, the one crookbacked, the other straitbacked: the first sort is called of Frenchmen _Caramots de la santé_, healthful shrimps; because they recover sick and consumed persons; of all other they are most nimble, witty, and skipping, and of best juice. _Muffett_, p. 167. In cooking them, he directs them to be “unscaled, to vent the windiness which is in them, being sodden with their scales; whereof lust and disposition to venery might arise,” p. 168.] [Footnote 222: See the recipe for “Creme of Almonde Mylk,” _Household Ordinances_, p. 447.] [Footnote 223: “Mortrewes of Fysshe,” _H. Ord._ p. 469; “Mortrews of fysshe,” _L. C. C._ p. 19.] [Footnote 224: See “Rys Lumbarde,” _H. Ord._ p. 438, l. 3, ‘and if thow wilt have hit stondynge, take rawe ȝolkes of egges,’ &c.] [Footnote 225: See the Recipe at the end of this volume.] [Footnote 226: ‘Let no fish be sodden or eaten without salt, pepper, wine, onions or hot spices; for all fish (compared with flesh) is cold and moist, of little nourishment, engendring watrish and thin blood.’ _Muffett_, p. 146, with a curious continuation. _Hoc Sinapium, An^ce._ mustarde. Salgia, sirpillum, piper, alia, sal, petrocillum, Ex hiis sit salsa, non est sentencia falsa. 15th cent. Pict. Vocab. in Wright’s Voc. p. 267, col. 1.] [Footnote 227: Spurlings are but broad Sprats, taken chiefly upon our Northern coast; which being drest and pickled as Anchovaes be in Provence, rather surpass them than come behind them in taste and goodness.... As for Red Sprats and Spurlings, I vouchsafe them not the name of any wholesome nourishment, or rather of no nourishment at all; commending them for nothing, but that they are bawdes to enforce appetite, and serve well the poor mans turn to quench hunger. _Muffett_, p. 169.] [Footnote 228: A Whiting, a Merling, Fr. _Merlan_. ‘_Merling_: A _Stock-fish_, or _Marling_, else _Merling_; in Latine _Marlanus_ and _Marlangus_.’ R. Holme, p. 333, col. 1.]