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pork Intestine

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

Pork intestine. Cook it in water, cut it into bits, and fry them in lard and pork fat. Soak ginger, long pepper, saffron and browned bread in beef broth (because its own broth smells of dung) or (if you wish) in cow's milk; and strain through cheesecloth. Thread in egg yolks and boil. Take verjuice grapes cooked in water, and add the bunches to your pottage just before serving.


Other versions of this recipe:

Hog Lights Soup (Le Menagier de Paris)

HOG OFFAL (Le Menagier de Paris)

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