Testing Recipe - Thus you must roast a pig.- The Registrum Coquine of John of Bockenheim
I know I will not be roasting a whole pig, that would be entirely way too much meat for the expected 50ish people. The two proposed sauces with this dish are an apple mustard and a gingerbread sauce.
14 – Thus you must roast a pig. Take its organs, that is to say liver and lung, and chop them with a knife, and temper them with hard-boiled eggs, fat bacon (lardone), and parsley, marjoram, and raisins, and sweet spices. And then cut the pig along the side (per latus), and put it on a spit, and fill it with the mixture, and close up its side well, and draw one foot across the other, so that it stands well, and make it roast all through. And that will be for the rich.
Stuffed with this stuffing found in the Kuchenmaistrey
If you want to make a stuffing for a roast or poultry, hard-boil two eggs and chop parsley among them well, with a few Italian raisins and roast apples or pears. Knead it together with raw egg, add spices, a little saffron and salt, and fill it in. After you have reached through (hollowed out) the roast with your fingers or a piece of wood or a knife and have filled it, close it up with slivers of wood or sew the stuffing up with a thread so it does not come out. You can also put chopped bacon or butter into the stuffing if you want. (kuchenmaistrey 2.ix)
Pork Loin Roast
Opt. Liver and Lung (I can't get it where I live) sub ground pork?