To sowce a Pigge in collors
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by [name]

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


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Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
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