Pigge in sawge
SOURCE: Original is from Harl. 4016, as transcribed in Two Fifteenth-Century Cookery-Books, p. 72.
ORIGINAL:
Pigge or chiken in Sauge. Take a pigge, Draw him, smyte of his hede, kutte him in .iiij. quarters, boyle him til he be ynow, take him vppe, and lete cole, smyte him in peces; take an hondefulle. or .ij. of Sauge, wassh hit, grynde it in a morter with hard yolkes of egges; then drawe hit vppe with goode vinegre, but make hit not to thyn; then seson hit with powder of Peper, ginger, and salt; then cowche thi pigge in disshes, and caste že sirippe žervppon, and serve it forthe.
NOTES: Other recipes for this (in Harl 279 and Goud Kokery) use some of the egg whites in the sauce.
INGREDIENTS:
- 2 lbs Pork
- 5 Eggs
- 1/3 cup Cider Vinegar
- Water
- 2 T Sage (dried)
- 1/4 tsp Ginger
- 1/4 tsp Pepper
- 1/2 tsp Salt
DIRECTIONS:
- Roast pork.
- Slice thinly or cut into chunks when cold.
- Add enough water to the vinegar to make 1/2 cup of liquid (i.e. 1/6 cup).
- Separate yolks and whites.
- Crumble yolks and mix with vinegar and remaining ingredients.
- Finely chop about half the egg whites, and stir into sauce.
- Just before serving, spread sauce over pork slices.
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