ngines that were round about
it in rows, it throw'd forked iron bars and four-squared steel bolts; and
in its hold two hundred men at least could easily fight, and be sheltered.
It was made after the model of the sow of Riole, by the means of which
Bergerac was retaken from the English in the reign of Charles the Sixth.

Here are the names of the noble and valiant cooks who went into the sow, as
the Greeks did into the Trojan horse:

Sour-sauce. Crisp-pig. Carbonado.
Sweet-meat. Greasy-slouch. Sop-in-pan.
Greedy-gut. Fat-gut. Pick-fowl.
Liquorice-chops. Bray-mortar. Mustard-pot.
Soused-pork. Lick-sauce. Hog's-haslet.
Slap-sauce. Hog's-foot. Chopped-phiz.
Cock-broth. Hodge-podge. Gallimaufry.
Slipslop.

All these noble cooks in their coat-of-arms did bear, in a field gules, a
larding-pin vert, charged with a chevron argent.

Lard, hog's-lard. Pinch-lard. Snatch-lard.
Nibble-lard. Top-lard. Gnaw-lard.
Filch-lard. Pick-lard. Scrape-lard.
Fat-lard. Save-lard. Chew-lard.

Gaillard (by syncope) born near Rambouillet. The said culinary doctor's
name was Gaillardlard, in the same manner as you use to say idolatrous for
idololatrous.

Stiff-lard. Cut-lard. Waste-lard.
Watch-lard. Mince-lard. Ogle-lard.
Sweet-lard. Dainty-lard. Weigh-lard.
Eat-lard. Fresh-lard. Gulch-lard.
Snap-lard. Rusty-lard. Eye-lard.
Catch-lard.

Names unknown among the Marranes and Jews.

Ballocky. Thirsty. Porridge-pot.
Pick-sallat. Kitchen-stuff. Lick-dish.
Broil-rasher. Verjuice. Salt-gullet.
Coney-skin. Save-dripping. Snail-dresser.
Dainty-chops. Watercress. Soup-monger.
Pie-wright. Scrape-turnip. Brewis-belly.
Pudding-pan. Trivet. Chine-picker.
Toss-pot. Monsieur Ragout. Suck-gravy.
Mustard-sauce. Crack-pipkin. Macaroon.
Claret-sauce. Scrape-pot. Skewer-maker.
Swill-broth.

Smell-smock. He was afterwards taken from the kitchen and removed to
chamber-practice, for the service of the noble Cardinal Hunt-venison.

Rot-roast. Hog's gullet. Fox-tail.
Dish-clout. Sirloin. Fly-flap.
Save-suet. Spit-mutton. Old Grizzle.
Fire-fumbler. Fritter-frier.