To sowce a Pigge in collors
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To sowce a Pigge in collors". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

To sowce a Pigge in collors. CHine your Pigge in two parts: take out all the bones, lay it in a Keeler of Water [<?ater] all night. The next day scrape off all the filth from the backe, and wipe it very drye: then cast Pepper on it, a little large Mace, and Ginger, with a Bay leafe or two, euen as you would doe a collar of Brawne, and let your Pan boyle before you put it in: keepe it with scumming vntill it be halfe boyled, then take out a ladlefull or two, and put it in a Panne by it selfe, put into this boyling some Rennish or Claret Wine, sliced Nutmeg, grosse Pepper, sliced Ginger. Let it stand vntill it be almost colde, and then dish it with Bay leaues.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

pork
bones
pepper
mace
ginger
bay
venison
wine
nutmeg


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:115>. Accessed on November 20, 2019, 4:57 am.




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