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Frumenty with Porpoise57
- Difficulty
Medium
By Peter Brears
Published 2008
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
1½ lb 675 g - 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.
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