Chaudron of piggs feet
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Noble Boke off Cookry (England, 1468), entitled "Chaudron of piggs feet". [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 mak chaudron of piggs feet take swines feet clene skalded and boile the [word illegible] and the eres in freche brothe then take them up and cutt them small and put them in a pot and the brothe and draw liour of whit bred and wyne and put them to gedur and mak foilis of past and cut iij small pilotes and frye them and sesson them up with pouder of pepper and salt and colour it to saffron and put the pilottes hote in disshes and put the sewe above and serue it.



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
broth
bread
wine
pastry
podour
pepper
salt
saffron


[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 Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:159>. Accessed on October 15, 2019, 3:06 pm.




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