234 COOKERY OF THE HARE 



spoon assisted by a piece of bread. Hence we find 

 that all the special 'nyms' or recipes in Richard 11. 's 

 manual prescribe the hewing of flesh into gobbets. 

 This is the case with the three preparations of hare 

 therein recorded : — ' Harys in cynee,' ' harys in pap- 

 dele' or 'padellj'and 'harys intalbotis' or 'talbotays.' 

 ' Cynee ' was remarkably like soiidise, a puree of onions 

 slightly thickened with breadcrumb, for roux had not 

 then been thought of. In this the pieces of hare were 

 stewed. ' Papdele ' or 'padell' was a stew into which 

 ' obleys ' or ' wafrons ' (soft cakes), composed very much 

 in the same way as our hare stuffing, were introduced. 

 These were first ' cowched in the dyshe,' after which 

 the pieces of hare were laid ' onoward (over), and 

 messed forth.' Here we have the same effect as that 

 produced in 'jugged hare,' when balls or discs of 

 stuffing are added to it. As for the 'harys in tal- 

 botays,' there is such a marked resemblance to the 

 comparatively modern civet de licvre that it must be 

 quoted in extejiso : — 



' Take harys, and hewe hem to gobbettes, and 

 seeth hem wyth the blode unwaished in broth of fleshe, 

 and when they buth y-nouh (be enough), cast hem in 

 colde water. Pyke and waish hem clene. Cole the 

 broth, and drawe it thurgh stynnor (through a strainer). 

 Take other blode, and cast in boylyng water, seeth it, 



