A heavily spiced mediaeval wine drink, Hippocras was so called because it was strained through a bag or sleeve invented by the Greek physician Hippocrates.

Hippocras most closely resembled the vermouth-type wines of today and was made, according to surviving recipes of the time, from a mixture of wine, cin-namon, cloves, nutmeg, oranges, raisins and sugar or honey.

Hippocras is rarely drunk today.

When the flames die down, reduce the heat to low, cover the pan and simmer the stew for ½ hours.

Add the onions, carrots, turnips and cabbage to the pan and stir well to mix. Re-cover the pan and continue cooking the stew for a further l hours, or until the meat and vegetables are tender when pierced with a knife.

Remove the pan from the heat and serve the hochepot at once. the pudding in the water.

Set the pan over high heat and bring the water back to the boil. Reduce the heat to low, cover the pan and simmer for 40 minutes.

Remove the pan from the heat. Lift the pudding out of the water. Remove and discard the string or trussing thread and the cheesecloth or muslin. Transfer the pudding to a warmed serving dish and serve immediately.