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porpoise With pepper Sauce

This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To prepare porpoise with pepper [sauce]. Take porpoise and boil it in clean water and skim it well and let it boil until it is almost enough. Then take bread and toast it until it is dark and let it soften in hot water over the fire and a third of the [quantity of] water in vinegar or at least a quarter and pass it through a strainer with the water that it was softened in. When it has been passed through so hang it over the fire then let it boil and put into it powder of cinnamon [and] ginger, and this powder [18] one shall mix together with wine and a little vinegar and also a little saffron. Then let it boil like that and when it is well cooked put the porpoise into it, then let it cook well with the pepper [sauce] and also bind well. Thus is it done.


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