Pork intestine
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.), entitled "Pork intestine". [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:

Pork intestine. Cook it in water, cut it into bits, and fry them in lard and pork fat. Soak ginger, long pepper, saffron and browned bread in beef broth (because its own broth smells of dung) or (if you wish) in cow's milk; and strain through cheesecloth. Thread in egg yolks and boil. Take verjuice grapes cooked in water, and add the bunches to your pottage just before serving.

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]

Hog Lights Soup. Grind up ginger, clove, grain, etc., then stir into vinegar and wine, then have bread toasted and moistened with vinegar, grind and sieve: and put all together; and have your lights cooked, chopped in pieces and fried in sweet oil. Then put some blood puddings in a caldron, or in a pot in a caldron, with your bread ground after your ground spices, and let boil; then throw into your pot the fried pieces and heat till boiling, and serve. [Le Menagier de Paris]

HOG OFFAL, actually using the entrails, which should be emptied in the river, then washed twice in warm water, and put them in a pan and rub thoroughly in salt and water, then wash again in warm water. Some wash them in salt and vinegar, and when they are thoroughly washed be it with vinegar or without vinegar, cut them up, and put on spits and roast on the grill and eat with grain verjuice. And if you want to make soup, you must put them to cook whole in a clay pot and set them to drain on a dish, then cut up in small pieces, and fry in bacon fat; then grind up first bread, then mace, galingale, saffron, ginger, clove, grain, cinnamon: moisten with stock and set to one side; then grind toasted breadcrumbs, and mix with offal and put through a sieve and put in meat stock or stock from the offal itself, or half of one and half of the other, and boil all together with red wine, verjuice and vinegar. In winter it must be brown and served as above, and in summer clearer and more yellow; and have grain verjuice cooked in water in a cloth, or gooseberries, and when you prepare your bowls, put six or eight morsels of the offal, then the soup over, and then six or eight grains of verjuice, or gooseberries on each bowl. And some make the soup with spices and milk as above and call it 'cretonnee'. [Le Menagier de Paris]

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


[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]

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Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:9>. Accessed on July 5, 2020, 5:43 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:267>. Accessed on July 5, 2020, 5:43 am.

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