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hog Lights Soup

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

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.


Other versions of this recipe:

HOG OFFAL (Le Menagier de Paris)

Pork intestine (Le Viandier de Taillevent)

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