I’ve just spotted something on-line that made me laugh – a bit.
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…