[Sca-cooks] ham/pork with gold bars

Johnna Holloway johnnae at mac.com
Thu Apr 12 19:42:40 PDT 2012

We indexed it a couple of different ways in the Concordance of English  
Here's the recipe which is easy to share because Doc indexed it:
This is an excerpt from Ancient Cookery
(England, 1425)
The original source can be found at R. Warner's "Antiquitates  
culinariae" (1791)

[This is actually Arundel 334.]

Pygge in barre. Take a pigge and farse (fluff) hym, and roste hym, and  
in the rostynge endorse (lafle) hym; and when he is rosted lay  
orethwart him over one barre of silver foile, and another of golde,  
and serve hym forthe so al hole to the borde for a lorde.


On Apr 12, 2012, at 10:14 PM, Gaylin Walli wrote:

> My apprentice has asked me if I remember reading a 14th century  
> recipe for
> "ham/pork with gold bars." I have to confess it's maddeningly  
> familiar but
> I can't for the life of me remember where. Can anyone remember? I keep
> thinking Forme of Cury but I don't think that's right. Ideas? I feel  
> like
> I'm just simply overlooking it.
> Iasmin
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list