In the kitchens the famous cooks were preparing menus which included, for one course alone: ballock broth, caudle ferry, lampreys en gelatine, oysters in civey, eels in sorré, baked trout, brawn in mustard, numbles of a hart, pigs farsed .
the entrails of a deer or other animal, used for food
Расстановка переносов
the en·trails of a deer or oth·er animal, used for food