New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1860-11-07

Tar D.tsrIys OF OUR ANCESTORS Taste, indeed,
vas more caprciols than refined, and the ep;ure ex-
uItiup over strong avors included oetscea among his
FIicay fare The whale eaten BY the Saxon, and
when men lucky enough to get 1t, appeared Al
table late in the fifteenth century. In 1916 Henry Ill
directed the Sheris of London TO purchase E0 pieces
of whale for bis table. Whales found on the coast
were the perquses Of royalty they were cnt up and
sent 10 the Kings kitchen in carts Edward ILL., gave
a reward of twenty shilings to three mariners VINO
had caught whale near London bridge. iao5e iound
on the banks Of the Thames were claimed By the Lord
Msyor and added TO the luxury OF the civic feast.
Pieces Of whale often purchased in the thirteenth
century for the table OF the Counties OF Leicester
England was supphed with this ehoice dsiey ~ lns
fshermen of Normandy, VINO made il an important
article of comma rec. TIE Normans had various ways
of cooking it, sometimes was roasted ana brought 70
the table OIL the spit but the usual way was TO boil
aud serve up with peas ePlcqres looked oul lor
alice from tie tongue the tail The grsmpue, or sa-
wolf was slso highly esteemed but OF all the buo9er-
dsiutes the IOrp0se deemed the most sayory The
Saxons called seasine, and the eoclesiAscs OF the
middle ages porco mdrino.
Porpoisss were purchased for the table Of Henry
III in 1916; end Bishop Swnhed, in the same cen-
tury dned off it whenever Re mad an opportunity IL
was served up st sumptuous entertainment gwen 10
Richard H. al Durham House, and az the grand insts
lson Of Archbishop Neville in 1866, four porposes
were on the table In l49l the baliifs OF Yarmouth
sent fine porpoise present TO Lord OAford "hose
favor they were anxious to propitlate, ana accom-
ranisd il with the message, that II they had had any
other deyntes 10 do him pessr, they would have
ssnt them also. The worthy bailis could lind no more
sayory presents in all the fab markets of Yarmouth.
At the marriage of Henry V. the guests were treated
with roasted perpes, dish fashionable In the nj
tenth century We find il sean in the rsr course at
the coronation Of Henry VII. The King was probably
fond Of this dish for it served up at h table on
the feas,dsy of ST. George, aud my Lord Cardinal
cOured bis hsjesty favor by sending tine porpolse
10 the palace.
The cooks not only roasted and boiled it, bat made it
into pies and pasties; and learned - Master Coke
gives receipt for delicious "puddyng OF purpaSse,
whilst another tells how to serve II up IN fermeny
the vaeat was to be seethed in milk, in which finely
chopped almonds had been boiled to thcken IL the por
pose was 70 be dishsd up smothered in this delicate
asuce which was also coored with saffron. poet in
1852 gives directions how sate popyesse and
seele" In the 81 oke of Keryyng mustard ia recoGi-
mended DC the beet for pcpose which was 10 bs
carved after the Of yenisoo sndtbe proper
TO employ in asking the to help the guests was
10 bid MIN undeItraunche that purpos. This coarse
animal was esteemed food until late in the sixteenth
century il was citen the table Of Henry WIZ aud
Wosey Somerset aud other lords Of the Star Chamber
having in 1909 snug little official dinner together feast
ed sumptuously of porpoise, which cost eight sill
lpgs Even Queen Elzabsth, who was rather choice
in ner appetite, bad porpoise among her Friday diet;
ana il as sold as food IN the market of Newcastle as
ate as 1915 from which time appears to have fallen
| into dlsrepule. lOur tnghsh Homes