Medieval Cooking

Big Roast, London’s best hog roast company understands that, although we may be the original roaster in the capital, we didn’t invent the pig roast and its essence comes from the medieval invention of roast boar. Obviously Big Roast likes to use more advanced cooking equipment but surprisingly roasting methods are often the same as those used hundreds of years ago. As a testament to those original hog roasters we would like to share some other 14th century recipes famous in the world of medieval cooking.


2 lbs. pork loin
1 1/2 tsp. coriander
1 1/2 tsp. caraway
1/2 tsp. pepper
1/2 tsp. salt
2 cloves garlic, minced
2 cups red wine
1 cup broth

Mix spices and garlic with wine and pour over pork in a roasting pan. Cover and bake at 350° until cooked through, basting regularly. Strain the drippings from the roasting pan into a saucepan, along with the broth. Bring to a boil and simmer for about 15 minutes. Serve sauce with pork.


2-3 lbs. beef, cut into cubes
1 Tbsp. parsley
1 tsp. sage
1 tsp. hyssop
1/2 tsp. cloves
1/4 tsp. mace
4 egg yolks
3/8 cups verjuice
1/2 tsp. ginger
1 tsp. salt
pinch saffron

Put the beef into a large pot along with water to cover – about 8 cups. Bring to a boil, reduce heat, and simmer for 30 minutes. Skim off and discard any scum that forms on the surface. Add parsley, sage, hyssop, cloves, and mace. Stir well and simmer for another 30 minutes, or until the beef is tender. Temper the egg yolks in a separate bowl by slowly whisking in a cup or two of the broth from the pot. Add the remaining ingredients to the pot along with the egg mixture and stir. Remove from heat when as soon as it comes back to a boil.


1/4 cup red wine

  • 1/4 cup honey
  • 1/8 tsp. ground ginger
  • pinch salt
  • pinch pepper
  • 2 slices toast
  • fresh ginger

Peel fresh ginger and chop very finely. Set aside.

Put wine, honey, ground ginger, salt, and pepper into a saucepan and bring to a boil. Reduce to medium heat and simmer until bubbles start to stack – or until syrup is thick when cool. Spoon over toast and sprinkle with a little fresh ginger. Serve hot.

The next time you have a party think about cooking some of these medieval delights or if you don’t want to do the work yourself then let the Big Roast team come and create a Hog roast banquet for you.

Big Roast is London’s leading hog roast and lamb roast service. For more information either email or call 0845 500 5450

Big Roast
Unit C, 2 Endeavour Way LondonLOSW19 8UH UK 
 • 0845 500 5450

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