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pork Should Be Scalded


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

Pork should be scalded, roast on the spit: and put sweet fat in the pan, and at the end of a stick have some feathers, and anoint the skin or rind of the pork so that it does not burn nor harden, or lard it. And in the same way do to a young pig, or lard it; and it is eaten with grain verjuice or old verjuice and scallions.

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