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Sucking pig

This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

Sucking pig. [The sucking pig] must be stuck and scalded and the innards (?) must be removed. Wash it well and make a pepper [sauce] to it with pepper, ginger, cinnamon, cloves. Sprinkle the pig on all sides, then roast it. Temper the pepper [sauce] with bread, wine vinegar and other wine, equal measures of each. Eat [the roast pig] with it.


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