Recipe by Daniel Myers
There are a large number of medieval recipes in which a pig, goat, or sheep is stuffed. This one is quite easy, especially if an 8 pound portion of pork loin is used instead of a whole piglet. Tie the pork loin closed with string, or wrap it in a netting of fat if you can get one from your local butcher.
This recipe is good on its own, but would also be excellent served with a sauce like yellow pepper sauce.
8 slices bread, ground
1/2 cup raisins
1/2 tsp. ginger
1/2 tsp. salt
1/4 tsp. pepper
Pass eggs through a strainer, discarding any "stringy bits". Add ground bread and raisins. In a small bowl, mix spices well. Add the spices to the eggs and bread, and mix well. Stuff piglet and bake at 350°F until the meat reaches an internal temperature of 160°F.
Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: xxxiij - Pygge y-farsyd. Take raw Eyroun, and draw hem thorw a straynoure; than grate fayre brede; take Safroun and Salt, and pouder of Pepir, and Swet of a schepe, and melle alle to-gederys in a fayre bolle; then broche thin Pygge; then farce hym, and sewe the hole, and lat hym roste; and than serue forth.
Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Pigge ffarced. Take rawe egges, and drawe hem thorgh a streynour, And then grate faire brede; And take saffron, salt, pouder ginger, And suet of Shepe, And do medle al togidre into a faire vessell, and put hit in the pigge wombe Whan he is on the brocche, And then sowe the hole togidre; or take a prik, and prik him togidur, And lete him roste.
Source [Liber cure cocorum, T. Gloning (ed.)]: For pygges farsyd. Take swongen eyrene and floure þer to, And powder of peper er þou more do. Blend alle togeder and salt þerwith. Coloure hit with safrone, so have þou blythe. Put alle in body of þo pygge, Rost hit on broche of irne bygge Enfarsed. þo cle of pygge schalle be Festened in þe cheke so mot þou þe. Þo hender legges enoynt þou schalle, Þo cles by þo sydes þou festun withalle.
Source [A Noble Boke off Cookry (Holkham MSS 674), R. Napier (ed.)]: To mak a pigge harsed tak freche pork sodene tender and do away the skyne and the bones then hew the flesshe and half a dossen figges there with and grind them with yolks of eggs and put ther to raissins poudur sugur saffron and salt fat pork and grated bred and cows creme and fars the pige and sow it and rost it and serue it with sauce guinger.
Source [A Noble Boke off Cookry (Holkham MSS 674), R. Napier (ed.)]: To harse a pige swinge eggs and floure togedur put ther to poudur of pepper and guingere and mell them togedure and colour it with saffron and put it in the pigges belly and sew it and rost it and serue it.
Published: May 2, 2008
© Copyright 2015 Medieval Cookery