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To Roast A pigge.

This is an excerpt from The Second part of the good Hus-wiues Iewell
(England, 1597)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

To roast a Pigge.. TAke your pig and draw it, and wash it cleane, and take the liuer, perboile it and straine it with a little creame, and yolkes of Egges, and put thereto grated bread, marrow, small Raisons, nutmegs in powder, mace, suger and salte, and stirre all these together, and put into the Pigges bellye, and sowe the Pigge, then spit it with the haire on, & when it is halfe enough pull of the skinne, and take héede you take not of the fatte, then baste it, and when it is enough, the[n] crum it with white bread, suger, sinamon and ginger, and let it be somewhat browne.


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