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Chaudon Of pigges Fete


This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at MedievalCookery.com

Chaudon of Pigges fete. Take swynes fete clene scallyd the groyne and the erys boylid in fresshe brothe take hem up kut them smalle do hit in a potte trye the brothe drawe a thyn lyoure of white brede and wyne and put hit to gedire and make a thyn foyle of past cutt yn smale pelettez frye them seson them up wyth pouder of pepire and safron and salt and do the pelettez hote in dysshes and do the sewe a bove.

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