-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
supper-table, where there were these tasty omelettes: moile, made of
marrow and grated bread, and haggis, which is supposed to be identical
with the Scottish dish so called. Lydgate, who belonged to the
monastery of Bury St. Edmunds, doubtless set on the table at
Canterbury some of the dainties with which he was familiar at home;
and this practice, which runs through all romantic and imaginative
literature, constitutes, in our appreciation, its principal worth.
We love and cherish it for its very sins against chronological and
topographical fitness--its contempt of all unities. Men transferred
local circumstances and a local colouring to their pictures of distant
countries and manners. They argued the unknown from what they saw
under their own eyes. They portrayed to us what, so far as the scenes
and characters of their story went, was undeceivingly false, but what
on the contrary, had it not been so, would never have been unveiled
respecting themselves and their time.

The expenditure on festive occasions seems, from some of the entries
in the "Northumberland Household Book," to present a strong contrast
to the ordinary dietary allowed to the members of a noble and wealthy
household, especially on fish days, in the earlier Tudor era (1512).
The noontide breakfast provided for the Percy establishment was