COOKERY OF THE HARE 235 



and draw it tluirgii stynnor. Take almanndcs un- 

 hlanched, waish hem, and grynde hcni, and temper it 

 up with the self (same) liroth. Cast al in a pot. 'I ake 

 oynons and parboyle hem. Smyte hem small, and 

 cast hem into the pot, cast thereover powderfort 

 (spiced pepper), vynegar, and salt, temper with wyn, 

 and messe forth.' 



The use of the blood to enrich a hare stew — a 

 practice maintained to this day in hare soup — is, 

 therefore, actually as old as the hills, while the associa- 

 tion with it of onions, wine, and seasoning, has not 

 been changed. This will be referred to later on. 



A noteworthy point in connection with the com- 

 pilation of the ' Forme of Cury ' is that for the first 

 time 'masters of physick' are mentioned as authorities 

 on cookery, the study of the art having previously 

 been monopolised by the clergy, who, according to Mr. 

 Carew-Hazlitt, ' were led to seek some compensation 

 for the loss of other earthly pleasures in those of the 

 table.' From that time forth until now the subject 

 has engaged the attention of the medical profession, 

 to the manifest advantage of mankind ; nevertheless, 

 there have been days of darkness even among the 

 doctors, and the funniest dogmas were promulgated 

 by the learned men of old time concerning the dietetic 

 properties of food, many of which became deeply 



