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

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
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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 Noble Boke off Cookry". Medieval Cookery.
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