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pork


This is an excerpt from Enseignements qui enseingnent a apareillier toutes manieres de viandes
(France, ca. 1300 - D. Myers, trans.)
The original source can be found at MedievalCookery.com

Pork: roasted loin, in winter and in summer, with green garlic. And which if wanted in gravy then cut it into pieces; And then cook onions in grease, and ground pepper and other spices and toasted bread, and grind in a mortar; Then temper with the water that the pork cooked in; Then put it to boil and put over the pieces which have been pulled and of salt, and all this put in a bowl with the gravy thereon.

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