[Sca-cooks] Porpoise recipes

[Johnna Holloway]

The 15th  century Beinecke recipe collection at Yale
which was published as An Ordinance of Pottage by Hieatt contains
porpoise recipes. Number 26 is Numbelys of purpas or of
other fish; number 27 is Purpays yn galenteyn and number
28 is Purpays or venyson in broth.
So even in the actual English texts you have in recipe 26 subsituting
"venison," "codlying, congir, and of other gode fyssh also."
Number 28 says: "make venyson in broth in the same manner."

Thorvald already noted that this was the practice in 
some of the French manuscripts, so subsitution was apparently
commonly done. Hieatt again siggests that they ate
porpoise in Lent and venison or beef in the recipe
otherwise.


Hope this helps.

Johnnae llyn Lewis