XII c. illustration: A peasent slaughtering a pig and singeing off his bristles
Stuffed Piglet – England, XIVc.
There are a large number of medieval recipes in which a pig, goat, or sheep is stuffed. This one is quite easy, especially if an 8 pound portion of pork loin is used instead of a whole piglet. Tie the pork loin closed with string, or wrap it in a netting of fat if you can get one from your local butcher.
Pass eggs through a strainer, discarding any “stringy bits”. Add ground bread and raisins. In a small bowl, mix spices well. Add the spices to the eggs and bread, and mix well. Stuff piglet and bake at 350°F until the meat reaches an internal temperature of 160°F (c.70°C).
This recipe is good on its own, but would also be excellent served with a sauce like yellow pepper sauce. This recipe is good on its own, but would also be excellent served with a sauce like yellow pepper sauce.
4 eggs, 8 slices bread, ground, 1/2 cup raisins, 1/2 tsp. ginger, 1/2 tsp. salt, 1/4 tsp. pepper, pinch saffron.