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A pigge Rost


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak a pigge harsed tak freche pork sodene tender and do away the skyne and the bones then hew the flesshe and half a dossen figges there with and grind them with yolks of eggs and put ther to raissins poudur sugur saffron and salt fat pork and grated bred and cows creme and fars the pige and sow it and rost it and serue it with sauce guinger.

autodoc



Other versions of this recipe:

Roast pork (Le Viandier de Taillevent)

Roast: five pigs (Le Menagier de Paris)

Roasted piglet (Enseignements qui enseingnent a apareillier toutes manieres de viandes)




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