Doues haue this propertie by themselues, to bill one another and kisse before they tread. Holland’s Plinie, v. 1, p. 300. l. 401. Osprey or Fishing Hawk (the Mullet Hawk of Christchurch Bay), _Pandion Haliæëtus_, Y. i. 30. l. 401, 482. Teal, _Anas crecca_, Y. iii. 282. l. 402. Mallard or Wild Duck, _Anas boschas_, Y. iii. 265. l. 421, 542. _Betowre._ Bittern, the Common, _Botaurus stellaris_, Y. ii. 571. In the spring, and during the breeding season, the Bittern makes a loud booming or bellowing noise, whence, probably, the generic term _Botaurus_ was selected for it; but when roused at other times, the bird makes a sharp, harsh cry on rising, not unlike that of a Wild Goose. _Yarrell_, ii. 573. The Bittern was formerly in some estimation as an article of food for the table; the flesh is said to resemble that of the Leveret in colour and taste, with some of the flavour of wild fowl. Sir Thomas Browne says that young Bitterns were considered a better dish than young Herons ... ii. 574. ‘Hearon, Byttour, Shouelar. Being yong and fat, be lightlier digested then the Crane, & y^e Bittour sooner then the Hearon.’ Sir T. Eliot, _Castell of Health_, fol. 31. l. 422. Heron. Holland (Plinie, p. 301) gives--1. A Criell or dwarfe Heron; 2. Bittern; 3. Carion Heron, for Pliny’s--1. _Leucon_; 2. _Asterias_; 3. _Pellon_. l. 437. _Martins_ are given in the Bill of Fare of Archbp. Nevill’s Feast, A.D. 1466, 3rd Course. R. Holme, p. 78. l. 449. Cannell Bone. ‘Susclavier. Vpon the _kannell bone_; whence Veine susclaviere. The second maine ascendant branch of the hollow veine.’ Cot. l. 457. Compare _Rabbet Ronners_ 1 doz., 2 s., temp. Hen. VIII., a^o 33. _H. Ord._ p. 223. l. 492. _Custard_, open Pies, or without lids, filled with Eggs and Milk; called also Egg-Pie. R. Holme. See the Recipes for ‘Crustade Ryal,’ ‘Crustade’ (with Chikonys y-smete or smal birdys), and ‘Crustade gentyle’ (with ground pork or veal), fol. 43, Harl. MS. 279. The Recipe for Crustade Ryal is, “Take and pike out þe marow of bonys as hool as þou may. þen take þe bonys an seþe hem in Watere or þat þe broþe be fat y-now. þen take Almaundys & wayssche hem clene & bray hem, & temp{er} hem vppe w{i}t{h} þe fat broþe; þan wyl þe mylke be broun. þen take pouder Canelle, Gyngere, & Suger, & caste þer-on. þen take Roysonys of coraunce & lay in þe cofynne, & taylid Datys & kyt a-long. þen take Eyroun a fewe y-straynid, & swenge among þe Milke þe ȝolke. þen take the botmon of þe cofynne þer þe Marow schal stonde, & steke þ{er} gret an long gobettys þ{er}on vppe ryȝt. & lat bake a whyle. þen pore in comade þer-on halful, & lat bake, & whan yt a-rysith, it is ynow, þen serue forth.”