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.
  1. Roast pork.
  2. Slice thinly or cut into chunks when cold.
  3. Add enough water to the vinegar to make 1/2 cup of liquid (i.e. 1/6 cup).
  4. Separate yolks and whites.
  5. Crumble yolks and mix with vinegar and remaining ingredients.
  6. Finely chop about half the egg whites, and stir into sauce.
  7. Just before serving, spread sauce over pork slices.

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