COOKERY FOR SPORTSMEN. 325 



away into oblivion, or have left only a few crude 

 dishes, remarkable more for their extravagance than 

 their excellence. It was a deficiency of knowledge 

 and high art that drove the gourmands of early days 

 to peacocks' brains, nightingales' tongues, and dis- 

 solved jewels. 



The middle ages have left us some right royal 

 dishes ; the boar's head, the roasted ox, the black 

 pudding, niince-pies, the plum-pudding ; remarka- 

 ble, however, more for their substantial character 

 that satisfied a vigorous appetite, than for delicacy 

 that would gratify an educated taste. During this 

 period, however, many drinks attained a perfection 

 that has never been improved on, and those deli- 

 cious combinations that were called cardinal, bishop, 

 punch, and the hearty sack, are almost as well 

 known and as great favorites now as then. There 

 is nothing to be drawn from the dark ages in the 

 least elevating to the science of gastronomy, and we 

 must look to modern times, and mainly to the 

 French nation, for our highest authorities and tru- 

 est instruction. 



Catherine de Medicis introduced the art of cook- 

 ery into France, and liqueurs were invented during 

 the rt'ign of Louis XIV., since which time the re- 

 vered names of Vatel, Soyer, Ude, Kitchiner, Be- 

 chamel, and Carmel have become household words 

 throughout Christendom ; their skill has shed a be- 

 ign influence over mankind, has restored invalids 

 to health, and brought peace to families ; they are 

 quoted and looked upon with deep respect by all. 



