[Sca-cooks] ham/pork with gold bars

Johnna Holloway johnnae at mac.com
Fri Apr 13 09:23:05 PDT 2012

It came to me later on last night that if you use the Warner 1790  
edition of the FoC, the Arundel 334 is in the back of that edition.
The association of the recipe with the FoC wouldn't be all that far  


On Apr 12, 2012, at 10:42 PM, Johnna Holloway wrote:

> snipped 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.
> Johnnae
> 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

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