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pigges In Sawce


This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

Pigges in sawce. Take pigges and scalde hom in water clene, Sethe hom in water and salt bydene. Take hom up and lete hom kele. Take persoley and sage, and grynde hit wele With þe brothe of pigges with owtene rewarde, And 3olkes of eggus þat soþun ar harde, Temper alle with venegur sumdele stondande. Lay pigges in a vessayle, with bothe hande, Held þy sawce a-bofe tolde forþy, And serve hit alle forthe, Syr, wyturly.

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Other versions of this recipe:

Pygges In Sawse Sawge (Ancient Cookery [Arundel 334])

Pygges In Sawse Sawge (Forme of Cury)

Pygges in sauce (Fourme of Curye [Rylands MS 7])

A "lardeyt" (a dish with pork) (Wel ende edelike spijse)

To sowce a Pigge (A NEVV BOOKE of Cookerie)




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