SC - Pig Maws

[Cindy Renfrow]

>I was at the spermarket yesterday afternoon and I found a small portable
>freezer filled with pig maws. Of course, I couldn't resist the temptation and
>now have several of them in the freezer. :-) Mordanna was kind enough to share
>a recipe for this treat but that leaves one left.
>
>Does anyone have any period recipes for this food item? An original or
>translated  period recipe is OK since the redaction part will be relatively
>easy.I would prefer a recipe source from pre-1450 C.E. but early modern would
>be acceptable.
>
>Thanks in advance,
>
>Ras

Harleian MS. 279 - Leche Vyaundez

xx.  Yrchouns--Take Piggis mawys, & skalde hem wel; take groundyn Porke, &
knede it with Spicerye, with pouder Gyngere, & Salt & Sugre; do it on [th]e
mawe, but fille it nowt to fulle; [th]en sewe hem with a fayre [th]rede, &
putte hem in a Spete as men don piggys; take blaunchid Almaundys, & kerf
hem long, smal, & scharpe, & frye hem in grece & sugre; take a litel
prycke, & prykke [th]e yrchons, An putte in [th]e holes [th]e Almaundys,
every hole half, & eche fro o[th]er; ley hem [th]en to [th]e fyre; when
[th]ey ben rostid, dore hem sum wyth Whete Flowre, & mylke of Almaundys,
sum grene, sum blake with Blode, & lat hem nowt browne to moche, & serue
forth.

I'd be interested to hear how this works out for you.  I've tried it
without success many times (much to my husband's annoyance). It always came
out the consistency of a softball.

Regrds,

Cindy


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