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pigge Or chiken In sauge

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"

Pigge or chiken in Sauge. Take a pigge, Draw him, smyte of his hede, kutte him in .iiij. quarters, boyle him til he be ynow, take him vppe, and lete cole, smyte him in peces; take an hondefull. or .ij. of Sauge, wassh hit, grynde it in a morter with hard yolkes of egges; then drawe hit vppe with goode vinegre, but make hit not to thyn; then seson hit with powder of Peper, ginger, and salt; then cowche thi pigge in disshes, and caste the sirippe ther-vppon, and serue it forthe.


Links to modern interpretations:

Medieval Cookery  

Pigge or Chiken in Sauge
Daniel Myers
Medieval Cookery

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