From the BBC via the University of Manchester Library comes this short video and write-up on medieval cookery.
The Forme of Cury was published around 1420–and is now available online. My favorite quote in the interview was: “These aren’t like a modern cookery book. This doesn’t give you precise quantities or time. But great for experimenting.”
From what I’ve read in the The Good Wife’s Guide: A Medieval Household Book, I’ll take a pass on whipping up some good medieval eats.
As tasty as that porpoise stew recipe sounds, it’s just too hard to find fresh porpoise at my local Kroger (Publix, Dominicks, Harris Teeter, Piggly Wiggly, whatever).
So about the image: Porpoises are close enough to Dolphins for this Midwestern girl. Dolphins make me think of the French word dauphin. Dauphin makes me think that they called the heir apparent to the French throne, le Dauphin. And this makes me think of Louis le Grand Dauphin (above), who was Louis XIV’s eldest son (1661-1711). See, there’s always a 17th century connection… (Plus it’s the weekend and 150 degrees here, that would make anyone a little punchy!)