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Meats - Sausages

A fake earthenware pot filled with sausagemeat. One of many comical imitation dishes devised by medieval cooks for grand establishments.

Made by filling a bottle-shaped pot with "flesh of the lene porke ... saffron, ginger, cinnamon, salt, galyngale, old cheese" and breadcrumbs, sealing the opening, then boiling the whole pot. When cooked, the pot is broken apart to reveal the pot-shaped, now solid, content which is then rotated in front of a fire while basting it with "good batter of spicery" to create a fake pottery shell and the appearance of the original pot.

Known from Austin 1440, and occasionally reproduced as a historic specialty in modern times. Compare with both 'Potwise' and 'Trayne Roste'.

Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)

Appraylere. Take the flesh of the lene porke, & seethe it wel: & whan it is sothe, hew it small; nym than saffron, ginger, cinnamon, salt, galyngale, old chese, myid [crumbed] bread, & bray it small on a morter; caste thine flesh in to the spicery, & loke that it be wil y-ground, & temper it up with raw eggs; than take a longe pecher, al a-bowte over alle that it be ransched [sinsed?] Than held out thin grease, & fulle thi pechir of thin farsure, & take a pese of fair canneuas, & doble it as moche as thou may ceuyr the mouthe with-al, & bynd it fast a-bowte the berde & caste him to seethe with thin grete flesh, in lede other in cauderoun, for it be well sothin; take then up thin pecher, & breke it, an saf thin farsure; & haue a fair broche, & broche it thorw, & lay it to the fire; & than haue a good bature of spicerye, saffron, galyngale, cinnamon, & ther-of y-now, & flour, & grind small in a morter, & temper it up with raw eggs, & do thereto sugar of alisaunder y-now; & euer as it dryit, baste it with bature, & set forth in seruyce.

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