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This entry is a re-creation of a recipe from Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.), entitled "Porpoise". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Porpoise. Split it along the back, cook it in water, and slice it into strips like venison. Take some wine and water from your fish, grind ginger, cassia, cloves, grains_of_paradise, long pepper and a bit of saffron, [boil], and make a good clearish broth. It should not be too yellow. Serve it like a subtlety, with a White Dish.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

231. FRIED DOLPHINFISH. Scale the dolphinfish, and open it, and wash it, and fry it in oil; and take a little of your oil, and a little vinegar, and heat it well, and cast it on top.

And you must know that the pelaya and the dolphinfish are no good except fried.

The hake is a fresh fish that is eaten with pepper, and your shredded parsley on top; and it is also eaten with your parsley sauce; it is also eaten fried in oil with your pepper, and orange juice; and it is eaten in crust with your pepper and oil; and at times in casserole with your oil and spices, etc. [Libre del Coch]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:114>. Accessed on January 17, 2021, 3:28 pm.

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:231>. Accessed on January 17, 2021, 3:28 pm.

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