strips, was thought a good receipt for book-glue.

An acquaintance is in possession of an old cookery-book which exhibits
the gamut of the fish as it lies in the frying-pan, reducing its
supposed lament to musical notation. Here is an ingenious refinement
and a delicate piece of irony, which Walton and Cotton might have
liked to forestall.

The 15th century _Nominale_ enriches the catalogue of dishes then in
vogue. It specifies almond-milk, rice, gruel, fish-broth or soup,
a sort of _fricassee_ of fowl, collops, a pie, a pasty, a tart, a
tartlet, a charlet (minced pork), apple-juice, a dish called jussell
made of eggs and grated bread with seasoning of sage and saffron, and
the three generic heads of sod or boiled, roast, and fried meats. In
addition to the fish-soup, they had wine-soup, water-soup, ale-soup;
and the flawn is reinforced by the _froise_. Instead of one Latin
equivalent for a pudding, it is of moment to record that there are now
three: nor should we overlook the rasher and the sausage. It is
the earliest place where we get some of our familiar articles of
diet--beef, mutton, pork, veal--under their modern names; and about
the same time such terms present themselves as "a broth," "a browis,"
"a pottage," "a mess."

Of the dishes which have been specified, the _froise_ corresponded to
an _omelette au lard_ of modern French cookery, having strips of bacon
in it. The tansy was an omelette of another description, made chiefly
with eggs and chopped herbs. As the former was a common dish in the
monasteries, it is not improbable that it was one grateful to the
palate. In Lydgate's "Story of Thebes," a sort of sequel to the
"Canterbury Tales," the pilgrims invite the poet to join the