Frumenty with Porpoise57

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

This was one of the highest-status fish dishes. Although it could be cooked in broth or in galantine, it was also plain-boiled and served with frumenty, as the fish-day alternative to venison. Today we do not eat porpoise, but its place may be taken by fresh tuna.

Ingredients

  • lb/675 g fresh tuna
  • frumenty, prepared to the recipe

Method

Plunge the tuna into a pan of boiling water, reduce the heat, and simmer for some 15–20 minutes until tender.

Drain the tuna, serve in a dish half-filled with hot water, and accompanied by a dish of hot frumenty. The carver cut it into pieces for the lord as he dined.