One must admire a man who enjoys the Anchovy even at the breakfast table.—Alice, the Anchovy Schoolmarm
Nov/Dec 1661: Good wine, and anchovies, and pickled oysters (for breakfast) . . .
4th April 1663: We had a fricassee of rabbits and chicken, a leg of mutton boiled, three carps in a dish, a great dish of a side of lamb, a dish of roasted pigeons, a dish of four lobsters, three tarts, a most rare lamprey pie, — a dish of anchovies — good wine of several sorts; and all things mighty noble and to my great content.
