Search Results

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

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.

Other versions of this recipe:

FRIED DOLPHINFISH (Libre del Coch)