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To Sowce A pigge In Collors


This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To sowce a Pigge in collors. CHine your Pigge in two parts: take out all the bones, lay it in a Keeler of Water [<?ater] all night. The next day scrape off all the filth from the backe, and wipe it very drye: then cast Pepper on it, a little large Mace, and Ginger, with a Bay leafe or two, euen as you would doe a collar of Brawne, and let your Pan boyle before you put it in: keepe it with scumming vntill it be halfe boyled, then take out a ladlefull or two, and put it in a Panne by it selfe, put into this boyling some Rennish or Claret Wine, sliced Nutmeg, grosse Pepper, sliced Ginger. Let it stand vntill it be almost colde, and then dish it with Bay leaues.

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