The Medieval Way to Roast a Porpoise

For all the foodies - the John Rylands Library (U.K.) has now digitalized and published The Forme of Cury, a cookbook dating back to about 1420. Compiled by master cooks to Richard II, this book contains hundreds of recipes, and includes exotic dishes featuring porpoise and blancmange.

The recipe begins "For to make blanc mange" and goes on to say "put rice in water all night and in the morrow, wash it clean".

"It's not a like a modern cookery book so it doesn't give you exact quantities and times," said Mr Hodgson.

"The complete book - all 100 pages - is now available online so that anybody who is interested in cookery, well, you could actually make some of the recipes now."

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From the Upcoming ueue, submitted by \'\' dradell.


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I think "suck it and see" comes from tasting boiled sweets, what Americans call 'candy'.
If you don't know the flavour of a boiled sweet, how would you find out? You suck it and see. Well, that's just my guess at the origin.

"suck it and see" certainly means that the only way to find out about something unknown is to actually try it
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