Pygge y-farsyd

PERIOD: England, 15th century | SOURCE: Harleian MS 279 | CLASS: Authentic

DESCRIPTION: Stuffed roasted pig

ORIGINAL RECEIPT:

.xxxiij. Pygge y-farsyd. Take raw Eyroun, & draw hem þorw a straynoure; þan grate fayre brede; take Safroun & Salt, & pouder of Pepir, & Swet of a schepe, & melle alle to-gederys in a fayre bolle; þen broche þin Pygge; þen farce hym, & sewe þe hole, & lat hym roste; & þan serue forth.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

GODE COOKERY TRANSLATION:

Stuffed Pig. Take raw eggs, and pass them through a strainer; then grate good bread; take Saffron & Salt, & powder of Pepper, & Suet of a sheep, & mix all together in a good bowl; then put the Pig on a spit; then stuff him, & sew the hole (shut), & let him roast; & then serve forth.

INGREDIENTS:

• Eggs , beaten
• Bread crumbs, unseasoned
• Saffron or a few drops of yellow food coloring
• Salt
• Pepper, black or white
• Suet, preferably from a sheep, but beef suet will work as well, diced or in small pieces
• Whole pig, between 20 - 35 lbs.

In a large bowl, combine all ingredients (except the pig). The mixture should be comprised of mostly egg & bread crumbs with some suet added for richness and bulk. The final consistency needs to be a thick malleable mass, the same as any typical bread stuffing is before cooking. Place the pig on a spit, stuff with the bread crumb mixture, and sew the opening shut with butcher's thread. OR: stuff the pig, sew shut the opening, and place on a large roasting pan. Roast the pig until done. Serve forth!