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Stuffed piglet Or pig


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

Stuffed piglet or pig. Scald it, wash it well, and put it on the spit. The stuffing is made of pork pluck, cooked pork meat, some egg yolks, harvest cheese, cooked peeled chestnuts and good Spice Powder. Put everything in the piglet's belly, stitch up the slit, and put it to roast. Baste it with a spoon, while turning the roast, with vinegar and good boiling drippings. Eat it hot with Yellow Pepper [Sauce]. Some lazy persons eat it with Cameline [Sauce].

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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)

Pygge y-farsyd (Two Fifteenth-Century Cookery-Books)

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




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