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Pyggus in sauce (Pork in Sauce)
Pyggus in sauce (Pork in Sauce) is a traditional Medieval recipe for a classic dish of pork that's scalded, boiled, and served with a parsley, sage, hard-boiled egg yolk, breadcrumb and vinegar sauce. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Pork in Sauce (Pyggus in sauce).
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesHerb RecipesPork RecipesBritish RecipesEnglish Recipes
Original Recipe
Pyggus in sauce
(from A Forme of Cury)
Ꞇ pyggꝯ y calꝺiꝺ +̅ quart ᷑ ē +̅ eeþ ē watꝯ +̅ salꞇ · ꞇa ē ỽp +̅ leꞇe ē ele · ꞇa ꝑſel · auge · +̅ gꞅynꝺe iꞇ wꞇ breꝺe · +̅ ꝫoles of ayꞅo aꞅꝺ y oꝺe · ꞇꝰꝑ iꞇ ỽp wꞇ ỽynegar ūwat ꞇice· +̅ lay þe piggꝯ a ỽeſſel +̅ þe ew onowaꞅꝺ anꝺ erue it forꞇ ·
Translation
Pork in Sauce
Take a scalded pig, quarter it and boil the parts in water with salt. Take the pieces and let them cool. Take parsley and sage and grind with bread and hard-boiled egg yolks. Temper it with vinegar until thick. Lay the pig in a dish and serve [the sauce] on top then serve it forth.
Modern Redaction
Ingredients:
1 pork shoulder
6 tbsp
parsley, finely chopped
2 tbsp
sage leaves, finely chopped
4 hard-boiled egg yolks
4 tbsp breadcrumbs
100ml white wine vinegar
Method:
Bring a large pan of water to a boil. Add the pork and scald for 10 minutes. Remove the pork from the pan and scrape the skin clean.
Cut into serving-sized pieces then place in a clean pan, cover with water, bring to a boil and cook for about 80 minutes, or until the pork is tender.
In the meantime, pound together the parsley and sage in a mortar until you have a fine paste. Work in the egg yolks until smooth then stir in the breadcrumbs. Add enough of the vinegar to give you a thick paste then cover and set aside to soak for 10 minutes. At the end of this time, add more vinegar, if needed.
Drain the pork, arrange in a dish and pour over the sauce. Serve immediately.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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