THE DOLPHINS. 4II 
In the middle ages, the flesh of the porpoise was much esteemed. 
In 1426, several were bought for the table of Henry III. The 
Bishop of Swinfield, who lived at that period, feasted upon por- 
poises whenever he had an opportunity. 
At a sumptuous banquet 
prepared for Richard II., at Durham 
House, some of these 
animals were served. It is said that, at the solemn installation 
of Archbishop Neville, four of these cetacea occupied a prominent 
place in the feast. In 1491, the bailiffs of Yarmouth presented 
a fine porpoise to Lord Oxford, accompanied by an address, 
in which they said that they made him this present because 
they thought nothing could be more acceptable to his lordship. 
At the wedding banquet of Henry V., many highly-flavoured 
dishes appeared, prepared from the flesh of the dolphin. At 
the coronation feast of Henry VIL, porpoises were again found 
in the menu,; they were both boiled and roasted, and pies and 
puddings were made of the flesh. Queen Elizabeth herself, who 
had a very refined taste, was fond of porpoise. It was sold in 
English markets up to the year 1575, when it ceased to be 
esteemed. 
