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 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. Finishing an Appraylere: by Richard Fitch 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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