Nombles of Porpas

Preparation info

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    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This very early recipe comes from A Noble Boke of Cookry ffor a pprynce Houssolde, a manuscript dating from about 1480 from Holkham. It is very early to get such clear and careful instructions.

‘To mak nombles of porpas or other fish ‘To make nombles of porpas or other good fisshe and ye may cut som of the fisshe smalle and put it in the pot and draw a liour with cruste with the same blod and some of the brofe and red wyne and put all to gedur in a pot and put thereto