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Stuffed piglet

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

Stuffed Piglet. Have the piglet killed and its throat cut and let it be scalded in boiling water, then skinned: then take some lean pork, and remove the fat and innards of the piglet and put it on to cook in water, and take twenty eggs and cook them hard, and some sweet chestnuts cooked in water and peeled: then take the egg yolks, sweet chestnuts, fine old cheese, and the cooked meat of a leg of pork, and chop it up, then grind with saffron and a large amount of powdered ginger mixed in with the meat; and if your meat is too hard, mix in egg yolks. And do not split open your piglet's stomach but cut the smallest hole possible: then put it on the spit, and then push your stuffing inside, and sew it up with a large needle; and it should be eaten either with yellow pepper if it is winter, or with a cameline sauce if it is summer.


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 or pig (Le Viandier de Taillevent)

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

For pygges farsyd (Liber cure cocorum [Sloane MS 1986])

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