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Updated: June 21, 2025
It was found on the royal table, as well as on that of the Lord Mayor of London. The cook either roasted it, and served it up on the spit, or boiled it and sent it in with peas; the tongue and the tail were favourite parts. The porpoise, however, was brought into the hall whole, and was carved or under-tranched by the officer in attendance. It was eaten with mustard.
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