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For pygges Farsyd


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

For pygges farsyd. Take swongen eyrene and floure þer to, And powder of peper er þou more do. Blend alle togeder and salt þerwith. Coloure hit with safrone, so have þou blythe. Put alle in body of þo pygge, Rost hit on broche of irne bygge Enfarsed. þo cle of pygge schalle be Festened in þe cheke so mot þou þe. Þo hender legges enoynt þou schalle, Þo cles by þo sydes þou festun withalle.

autodoc



Other versions of this recipe:

Ein gebraten gefültes ferhelin (A roasted filled young pig) (Ein Buch von guter spise)

Pigge ffarced (Two Fifteenth-Century Cookery-Books)

Stuffed Piglet (Le Menagier de Paris)

Stuffed piglet or pig (Le Viandier de Taillevent)

Pygge y-farsyd (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Pygges Yfarsyd (Recipes from the Wagstaff Miscellany)




Links to modern interpretations:


Medieval Cookery  

Stuffed Piglet
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/piglet.html






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