Copy 1

Healths improvement: or, rules comprizing and discovering the nature, method, and manner of preparing all sorts of food used in this nation / Written by that ever famous Thomas Muffett ... Corrected and enlarged by Christopher Bennet.

  • Moffett, Thomas, 1553-1604.
Date:
1655
Catalogue details

Licence: Public Domain Mark

Credit: Healths improvement: or, rules comprizing and discovering the nature, method, and manner of preparing all sorts of food used in this nation / Written by that ever famous Thomas Muffett ... Corrected and enlarged by Christopher Bennet. Source: Wellcome Collection.

    192/320 (page 174)
    *74 Ottifci. Albula. i^ollicuU. whitings had never ftaid fo long in the Court of Eng¬ land (where they are never wanting upon afiihday) un- ■ lefs they had done fome notable fervice, and ftill deferv. cd their entertainment 5 the heft Whitings are taken in Tweede, called Merlings, oflikelhapeand vertuewith ours,but tar bigger^ all Phyfitians allow them for a light, wholefome and good meat, not denying them to lick perfons, and highly commending them to fuchas be in health; they are good Ibddea with fait and time, and their livers are very rellorative, yea more then of other fifhes: they are alfo good broild, and dried after the manner of Stockfilh into little Buckhorne 5 but then they are fitter (as Stockfilh is ) to dry up moiftures in a rhaoiatick ftomach, then to nourilh the body. Colyhddnsc. T*rds or Ihamefiflies (fo called becaufe they refemble the yard of a man) are by Galens judgement as agreeable to weak ftomachs,as Crabs,Shrimps,& CKvi(ki.Gefner in his book of fifties, laith that the French men call this li.de difjnitn. fjfti the Affes-prick^ and Dr Wotten termeth it grolly the Pintle fjh. How lhameful a name lb ever it beareth, it needs not be aflikmedofhis vertues^ for itnourilheth much,is light of concodion, and encreafeth nature. Yellow heads or Giltpoles are before Ipoken of, next before Gurnards. And thus much of Sea fifli 5 now frelh water filh challenge their due remembrance, of which we will treat in the next Chapter. lY] CHAP.