A staple part of the diet was bread. 'Manchet' (a white bread) was the finest and most expensive, second quality was 'cheat', and third a simple brown bread. Cereals included 'frumenty' (wheat porridge), and 'flummery' (boiled oatmeal). Wheat flour pastry was used for pies and tarts, an essential part of the Elizabethan table. Cream and puddings made with milk were popular. Both cream and hard cheeses were eaten and butter was much used in cookery. Fish was an important part of the nation's diet. Lent, Wednesdays and Saturdays were 'fish days' when no meat was supposed to be consumed. The rich had access to a great variety of red and white meats (lamb, pork, mutton, rabbit, hare, venison, beef and veal). A great variety of fowl was eaten (goose, chicken, pheasant, pigeon, partridge, heron, curlew and lark). If the poor could afford meat, it was usually salt pork. A wide variety of vegetables was eaten. Orchard fruits were cooked rather than eaten raw (which was considered unhealthy), and oranges and lemons were imported for the wealthy. Herbs and spices (cloves, mace, nutmeg, ginger, pepper and saffron) were also used.