"Grangousier was a good fellow in his time, and notable jester; he loved to drink neat, as much as any man that then was in the world, and would willingly eat salt meat. To this intent he was ordinarily well furnished with gammons of bacon, both of Westphalia, Mayence and Bayonne, with store of dried neat’s tongues, plenty of links, chitterlings and puddings in their season; together with salt beef and mustard, a good deal of hard roes of powdered mullet called botargos, great provision of sausages, not of Bolonia (for he feared the Lombard Boccone), but of Bigorre, Longaulnay, Brene, and Rouargue."