MC Logo

Sea-pig


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

SEA-PIG, PORPOISE (and another name also meaning porpoise) are all the same, and the whole fish must be split up the belly like a pig; and with the liver and pluck make broth and soup as with a pig.

Item, you cut it up and split it like a pig, along the back, and sometimes roast it on the spit in its skin, and then eat with a hot sauce such as sauce brule in winter.

autodoc





Home : Recipes : Menus : Search : Books : FAQ : Contact