Writings: Katira al-Maghrebiyya (aka Kay the Innocent of Bel Anjou)

Southern Shores
Brick Spoon
A.S. XXXIV

Entrant: Kay the Innocent of BelAnjou
Category: "Off the Hoof"
Source: Pleyn Delit by C. Hieatt and S. Butler.
Recipe: Pigge in Sauge (Cold Pork with Sage Sauce)

Original: Take a pigge; Draw him, smyte of his hede, kutte him in iiiij. quarters, boyle him til he be ynow; take him bppe, and lete cole; smyte him in peces; take an hondefull or ij of Sauge; wassh bit, grynde it in a morter with hard yolkes of egges; then drawe hit bppe with goode vinegre, but make hit not to thyn; then seson hit with powder of Peper, ginger, and salt; then cowche thi pigge in disshes, and caste pe sirippe perbppon, and serue it forthe. HARL 4016

The Authors note: "That this is a cold dish is evident in the French version, Froide Sauge.

My Translation: Take a pig; draw(gut and clean) him, cut off his head, cut him in four quarters, boil him until he be enough(done); take him up(out of the water), and let cool. cut him in pieces; take a handful or two of sage; wash it, grind it in a morter with hard yolks of eggs; then mix it up with good vineger, and make it not to thin; then season it with ground pepper, ginger and salt; then arrange your pig in dishes, and add the sirrup(sauce) thereupon, and serve it forth.

Redaction: I used pork tenderloin as it is tender, tasty and I had some on hand.

Pork Tenderloin, cooked, chilled and sliced (approx 1 lb)
3 T minced sage (fresh and/or dried)
1 T minced fresh parsley
1/2 tsp salt
5 hardboiled eggs
1/4 tsp pepper
4 oz. white wine vinegar
1/4 tsp ground ginger

Mash the yolks well and mix with the sage, parsley and part of the vinegar.
Finely chop the egg white and add to mixture.
Add seasonings and remaining vinegar and mix well.
Slice the pork and place on a plate.
Spoon sauce over slices and if desired, decorate platter with sliced hardboiled eggs, parsley sprigs and sage leaves.

Please note, the sauce is quite tart, but is tasty when eaten with the pork.

Note: I think I won this one as I have a Brick Spoon.

Last updated 01/03/2007