|
|
[8]
To prepare porpoise with pepper [sauce]. Take [9] porpoise and boil it in
clean water and skim it [10] well and let it boil until it is almost
enough. [11] Then take bread and toast it until it is dark and [12] let it
soften in hot water over the fire and a third [13] of the [quantity of]
water in vinegar or at least a quarter [14] and pass it through a strainer
with the [15] water that it was softened in. When it has been passed
through [16] so hang it over the fire then let it boil and put into it
[17] powder of cinnamon [and] ginger, and this powder [18] one shall mix
together with wine and a little vinegar [19] and also a little saffron.
Then let it boil like that and [20] when it is well cooked put the
porpoise [21] into it, then let it cook well with the pepper [sauce] and
also [22] bind well. Thus is it done. |
|
|