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Hog Offal

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 OFFAL, actually using the entrails, which should be emptied in the river, then washed twice in warm water, and put them in a pan and rub thoroughly in salt and water, then wash again in warm water. Some wash them in salt and vinegar, and when they are thoroughly washed be it with vinegar or without vinegar, cut them up, and put on spits and roast on the grill and eat with grain verjuice. And if you want to make soup, you must put them to cook whole in a clay pot and set them to drain on a dish, then cut up in small pieces, and fry in bacon fat; then grind up first bread, then mace, galingale, saffron, ginger, clove, grain, cinnamon: moisten with stock and set to one side; then grind toasted breadcrumbs, and mix with offal and put through a sieve and put in meat stock or stock from the offal itself, or half of one and half of the other, and boil all together with red wine, verjuice and vinegar. In winter it must be brown and served as above, and in summer clearer and more yellow; and have grain verjuice cooked in water in a cloth, or gooseberries, and when you prepare your bowls, put six or eight morsels of the offal, then the soup over, and then six or eight grains of verjuice, or gooseberries on each bowl. And some make the soup with spices and milk as above and call it 'cretonnee'.


Other versions of this recipe:

Hog Lights Soup (Le Menagier de Paris)

Pork intestine (Le Viandier de Taillevent)

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