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Roast pork


This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Roast pork. Eaten with verjuice. Some make a sauce (to wit, add garlic, onions, wine and verjuice to the roast drippings in the pan). In a pie; eaten with verjuice.

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Other versions of this recipe:

A pigge rost (A Noble Boke off Cookry)

Roast: five pigs (Le Menagier de Paris)

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




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