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Roasted piglet


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

Roasted piglet. But first you need to scald and strain the entrails and cook all together; and then boil eggs, the yolks very hard, and cook chestnuts in fire and May cheese in slices and pears of Saint Riulle or Quaillouel cooked on coals. Then chop all together and sprinkle with ground cinnamon, pepper and ginger and other spices and salt, and put on one third of the piglet sugar, and divide into four parts. And it's best eaten as a stuffing.

autodoc



Other versions of this recipe:

A pigge rost (A Noble Boke off Cookry)

Roast pork (Le Viandier de Taillevent)

Roast: five pigs (Le Menagier de Paris)




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