A _Pike_, first a Hurling pick, then a Pickerel, then a _Pike_, then a _Luce_ or _Lucie_. A Smelt or _Sparling_, first a Sprat, then a small Sparling, then a _Sparling_. A Codd, first a Whiting, then a Codling, then a Codd. A _Lamprey_, first a Lampron Grigg, then a Lampret, then a Lamprell, then a _Lamprey_. A _Lampron_, first a Barle, than a Barling, then a Lamprell, and then a _Lamprey_ or _Lampron_. A _Crevice_, first a Spron Frey, then a Shrimp, then a Sprawn, and when it is large, then called a _Crevice_. The curious Burlesques, pp. 81-2, 85-6, vol. 1 of _Reliquiæ Antiquæ_, contain a great many names of fish. l. 631. _Pasty_ is paste rouled broad, and the Meat being laid in Order on it, it is turned over, and made up on three sides, with garnishes about. R. Holme. l. 634, note. [Footnote 178 in this e-text] _Galingale._ Harman (ed. Strother, 1727) notices three varieties, _Cyperus rotundus_, round Galingal; _Galanga major_, Galingal; _Galanga minor_, lesser Galingal. Gallinga, Lat. Galanga, says Bp Percy, is the root of a grassy-leaved plant brought from the East Indies, of an aromatic smell and hot biting bitterish Taste, anciently used among other Spices, but now almost laid aside. Lewis, _Mat. Med._ p. 286. See Mr Way’s note 4 in Pr. Parv. p. 185. ‘_Galendyne_ is a sauce for any kind of roast Fowl, made of Grated Bread, beaten Cinnamon and Ginger, Sugar, Claret-wine, and Vinegar, made as thick as Grewell.’ Randle Holme, Bk. III., chap. III., p. 82, col. 2. See also Recipes in Markham’s Houswife, the second p. 70, and the first p. 77. l. 657. A sewer, _appositor ciborum. Appono_, to sette vpon the table. Withals. l. 686. See Randle Holme’s ‘relation of the Feast made by George Nevill, Arch-Bishop of York, at the time of his Consecration, or Installation, 7. Edw. IV. 1467-8,’ and his other Bills of Fare, p. 77-81, Book III. Chap. III. l. 686. _Mustard_ is a kind of sharp biting sauce, made of a small seed bruised and mixed with Vinegar. R. Holme. l. 686. _Dynere._ Compare the King’s dinner in _The Squyr of Lowe Degree_. The Squyer He toke a white yeard in his hande, Before the kynge than gane he stande, And sone he sat hym on his knee, And serued the kynge ryght royally With deynty meates that were dere, With Partryche, Pecocke, and Plouere, With byrdes in bread ybake, The Tele, the Ducke, and the Drake, The Cocke, the Corlewe, and the Crane, With Fesauntes fayre, theyr ware no wane, Both Storkes and Snytes ther were also, And venyson freshe of Bucke and Do, And other deyntés many one, For to set afore the kynge anone. l. 312-27, _E. Popular Poetry_, v. 2, p. 36. Several of the names of the dishes in Russell are used burlesquely in the Feest of the Turnament of Tottenham, _E. Pop. P._, v. 3, pp. 94-6, “saduls sewys, mashefatts in mortrewys, mylstones in mawmary, iordans in iussall, chese-crustis in charlett,” &c.