Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Porpoise
Fish
Historic

Porpoises are small cetaceans related to whales and dolphins, though the word has been used to refer to any small dolphin. Rarely eaten now, it appears in several medieval receipts, usual served with frumenty (Cury 1390, Austin 1440)

It is referred to in later documents as the 'mereswine', suggesting that there may have once been a freshwater (mere) porpoise, now lost and forgotten, presumably because we've eaten them all - with frumenty.


Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)

Ffirmenty wit Porpeys. Take faire almondes, and wass them clean, and bray them in a morter, and drawe them wit water through a streynour into milk, and caste it in a vesse. And then take wete, and bray it in a morter, that al the hole ho be awey, and boil it in faire water til it be wel ybroke and boyled ynowe. And then take it from the fire, and caste thereto the milk and let boil. And whan it is yboyled ynowe, and thik, caste there-to Sugur, Saffron, and salt; and then take a porpeys, and chyne him as a Samon, And set him in faire water. And whan it is ynowe, baude it, and leche it in faire peces, and serve it fort with firmanty, and cast there-on hote water in the diss.






MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   editor@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Saturday 14 December 2019
BUILT WITH WHIMBERRY
matrixstats
---