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To Sowce A pigge


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. SCald a large Pigge, cut off his head and slit him in the middest, and take out his bones, and wash him in two or three warme waters. Then collar him vp like Brawne, and sowe the collars in a fayre cloth. Then boyle them very tender in faire water, then take them vp and throw them in fayre water and Salt vntill they be colde, for that will make the skinne white. Then tace a pottle of the same water, that the Pigge was boyled in, and a pottle of white Wine, a race of Ginger sliced, a couple of Nutmegs quartered, a spoonefull of whole Pepper, fiue or sixe Bayleaues: seeth all this together, when it is colde put your Pigge into the sowce-drincke, so you may keepe it halfe a yeere, but spend the head.

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Other versions of this recipe:

Pygges In Sawse Sawge (Ancient Cookery [Arundel 334])

Pygges In Sawse Sawge (Forme of Cury)

Pygges in sauce (Fourme of Curye [Rylands MS 7])

Pigges in sawce (Liber cure cocorum [Sloane MS 1986])

A "lardeyt" (a dish with pork) (Wel ende edelike spijse)


Recipes with similar titles:

To make sauce for A pyke (Gentyll manly Cokere (MS Pepys 1047))

To sowce a Pike (A NEVV BOOKE of Cookerie)

To sowce a Pigge (The Good Housewife's Jewell)




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