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 fin that chevin, transon that eel, tranch that sturgeon, undertranch that porpus, tame that crab, and barb that lobster."

Robert May, the author of this book, was apprenticed to Mr. Arthur Hollingsworth in Newgate Market, one of the ablest workmen in London, Cook to the Grocer's Hall and Star Chamber. His prenticeship being out, the Lady Dormer sent for him to be her cook under his "father, (who then served that honourable lady) where were four cooks more, such noble houses were then kept, the glory of that, and shame of this present age: then were those golden days, wherein were practised the Triumphs and Trophies of Cookery; then was hospitality esteemed, neighbourhood preserved, the poor cherished, and God honoured; then was religion less talked on and more practised; then was atheism and schism less in fashion; and then did men strive to be good, rather than to seem so."