Jun 192009
Porpoise Vindaloo
dolphin
I’ve just spotted something online that made me laugh – a bit.
Forme of Cury title page
A Porpoise Recipe from the Forme of Cury, a cookbook from Richard II’s time.
Amazingly, it’s done very like how I do my own cooking – that is; no real quantities, just make it up as I go along, mixing and matching until it appears right.
It usually is.
So…. take one porpoise, 3 bay leaves, a pinch of nutmeg…
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