COOKERY OF THE HARE 



wise appreciation was only a matter of time and inter- 

 course. 



The clironicles of the kitchen in the days of tlie 

 Saxon and Danish kings are, however, very obscure ; 

 and although we know that with the Norman Con- 

 quest an improved cuUnary system was introduced, 

 with much sumptuous feasting, especially in the 

 religious houses, it was not until the time of Richard 

 II. that a ifo?id fide English cookery book was com- 

 piled. This was, no doubt, a compendium of pre- 

 cepts which had been handed down from time to 

 time. Some of them, indeed, are said to have been 

 taken from the work of Coelius Apicius, while in many, 

 traces of Norman and French inspiration are clearly 

 perceptible. At any rate, all fastidiousness as to fish, 

 flesh, and fowl seems to have disappeared before the 

 ' Forme of Cury ' was written ' by the avisement and 

 consent of the masters of physick and philosophy that 

 dwelt at Court,' and dedicated in 1381 to the 'best 

 and ryallist vyander of alle Christian Kynges ; ' for 

 here at last we find our hare. 



Now, in order to appreciate the ' formes ' of hare 

 ' cury ' to be found in this interesting old roll, we must 

 bear in mind that forks had not been invented, and 

 that the cook specially applied himself to the con- 

 coction of dishes that could be easily eaten with a 



