To bake a Pigge
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 bake a Pigge". [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 bake a Pigge. SCalde it, and split it in the middest, flay it, and take out the bones. Season it with Pepper, Salt, Cloues, Mace, and Nutmeg: chop sweet hearbs fine, with the hard yolkes of two or three new layd Egges, and parboyld Currins. Then lay one halfe of your Pigge into your Pye, and Hearbes on it: then put on the other halfe with more Hearbes aloft vpon it, and a good piece of sweet Butter aloft vpon all. Jt is a good Dish both hot and cold.



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]

To bake a Pigge. Take your Pig and flea it, and draw out all that clean which is in his bellye, and wash him clean, and perboyle him, season it with Cloves, mace, nutmegs, pepper & salt, and so lay him in the paste with good store of Butter, then set it in the Oven till it be baked inough. [A Book of Cookrye]

[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
salt
cloves
mace
nutmeg
herbs
yolks
eggs
pies
butter


[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:41>. Accessed on October 19, 2019, 10:50 pm.

Searchable index of "A Book of Cookrye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?booko:61>. Accessed on October 19, 2019, 10:50 pm.




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