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Xxxiij - pygge Y-farsyd


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

xxxiij - Pygge y-farsyd. Take raw Eyroun, and draw hem thorw a straynoure; than grate fayre brede; take Safroun and Salt, and pouder of Pepir, and Swet of a schepe, and melle alle to-gederys in a fayre bolle; then broche thin Pygge; then farce hym, and sewe the hole, and lat hym roste; and than serue forth.

autodoc



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 (Le Menagier de Paris)

Stuffed piglet or pig (Le Viandier de Taillevent)

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




Links to modern interpretations:


Medieval Cookery  

Stuffed Piglet
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/piglet.html






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