[Sca-cooks] Menagier and stuff was Charcuterie

[Johnna Holloway]

I went looking for pork recipes in Le menagier and started online with
the Hinson's English translation found at
http://www.daviddfriedman.com/Medieval/Cookbooks/Menagier/Menagier.html

In the thickened meat soup section, Powers skipped a recipe which is
called  "HOG OFFAL" by Hinson

This calls for "entrails" which are washed,  then they can be
 "then cut up in small pieces, and fry in bacon fat; then grind up first 
bread,
then mace, galingale, saffron, ginger, clove, grain, cinnamon: moisten 
with stock "
etc.

Brereton includes this on page 214

97. Chaudun de pourceau, scilicet les boyaulx.

Then later Hinson translates the following---

SUMMER CHITTERLING SAUSAGES. Take the pluck of a lamb or kid and remove 
the membrane, and the remainder cook in water with a little salt: and 
when it is cooked, chop it very fine or grind it, then have six 
egg-yolks and powdered spices, a tablespoon of silver, and beat it all 
together in a bowl; then add and mix in your pluck with your egg-yolks 
and spices, then spread it all on the caul or membrane, and roll up in 
the manner of sausages, then bind slackly with thread longways, and then 
close-set crossways; and then roast on the grill, then remove the thread 
and serve. Or thus: make balls of it, that is of the membrane itself, 
and fry these balls in sweet pork fat.

Again this recipe is not in Powers.

Brereton includes it on pages 252-53 of that edition as
254. Une andouille d'este.

No mention of  "rillons or rillettes." just andouille.
[This is Andouille d'ete in the French edition of the Brereton text. 
Page 735]
In the Pichon edition it's Une Andouille d'este on page 221 of the 
Slatkine reprint.

Hope this helps--

Johnnae llyn Lewis

Possibly in Le Menagier, the English translation of which I have on hand 
(Powers -- but don't, in fact, which is why I'm working from memory) 
makes references to cracklings."
  Adamantius