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Furmente with porpays (Grain Pottage with Porpoise)

Furmente with porpays (Grain Pottage with Porpoise) is a traditional Medieval recipe for a classic dish of a wheat and almond milk pottage served with fried swordfish steaks (instead of the original porpoise). The full recipe is presented here and I hope you enjoy this classic Medieval version of: Grain Pottage with Porpoise (Furmente with porpays).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

4–6

Rating:

Tags : British RecipesEnglish Recipes

Original Recipe

Translation

Grain Pottage with Porpoise

Take almond milk. Grind them and cook them up with fair water. Make frumenty as before and place the frumenty in a dish and serve it with porpoise.

Modern Redaction

We know that the porpoise (dolphin) is a mammal and not a fish, but to the Medieval mind it was a water creature and thus you could consume it during lent and on meat-free days. As a result, the dish presented here is a lenten dish. For the modern redaction I have replaced the porpoise with meaty-tasting swordfish.

Ingredients:

220g cooked cracked wheat or bulgur wheat
750ml Almond milk
1 pinch saffron
1/4 tsp salt
400g swordfish steaks, sliced into finger-sized pieces
oil for frying

Method:

Stir together all the ingredients in a pan then bring to a soft boil, stirring occasionally to prevent sticking. Reduce heat to low, cover, and simmer for about 45 minutes — or until the mixture thickens appreciably. Be careful, however, not to scorch the base of the mix.

Whilst the frumenty is cooking, heat oil in a pan, add the swordfish pieces and fry for about 5 minutes, or until golden brown on the outside and just cooked through.

Turn the frumenty into a dish and serve to accompany the fried swordfish pieces.

Find more Medieval recipes as well as more recipes from the Forme of Cury here.