Sauce for Bourbulleys of Wild Boar
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This entry is a re-creation of a recipe from Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.), entitled "Sauce for Bourbulleys of Wild Boar". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

55. And to give understanding to him who will make the sauce which belongs with it, he should take his white bread and cut it into fair slices and put them to roast on the grill until they are browned - and keep them well from burning; and then let him have the best clear wine which can be gotten in which to put the said bread to soak, and let him take a little beef or mutton broth without the fat and put in some in measure according to the quantity of it which he wants to make, and also vinegar in measure. And then let him take his spices: white ginger, grains of paradise, cloves - and not too much, and a little pepper, a great deal of cinnamon, a little mace, and two or three nutmegs according to the quantity which he needs, and put in with the bread, and also salt in reason; and then pass all this through a fair and clean strainer. And then put this sauce, thus made, to boil and keep it well from burning; and, being boiled as it should be, put it into fair and clean bowls. And let it be served with the bourbulleys of wild boar.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Bourblier of fresh boar. Put it into boiling water, remove it very soon, roast it, and baste it with a sauce made of spices (to wit, ginger, cassia, cloves, grains_of_paradise and some grilled bread soaked with wine, verjuice and vinegar). When it is cooked, [cut it into bits and boil] everything together. It should be clearish and black. [Le Viandier de Taillevent]

Bourbelier of WILD PIG. First you must put it in boiling water and take it out quickly and stick with cloves; put it on to roast, and baste with a sauce made of spices, that is ginger, cinnamon, clove, grain, long pepper and nutmegs, mixed with verjuice, wine and vinegar, and without boiling use it to baste; and when it is roasted it should be boiled up together, And this sauce is called boar's tail, and you will find it later (and there it is thickened with bread: and here, not). [Le Menagier de Paris]

54. Bourbelleys of wild boar: I give understanding to him who is charged with making it, that if it happens that the boars are young, and let him take his bourbulleys and boil very well on a clear fire and then wash it very well and scrape it cleanly; then let him take his fair spit and spit it between skin and meat well and skillfully, and so that when it is half roasted he will be able to remove the skin; and, it being removed, let him lard the said boar very well and then put it back to roast until it is almost cooked, then remove it; and then he should arrange that he has good whole cloves and should stud it with the said cloves very well, and then put it back to cook until it is cooked over a pretty and fair clear fire. And such a bourbulleys of the said young boar should never be divided but be put whole between two gold platters and then be carried before the lord. [Du fait de cuisine]

54a. And if it happens that the bourboulleis is large, that is the boars, and if it is in the month of October or November and they are in season, let the hunters send the said bourboulleis to the master cook whole without removing anything and let the said master cook cut the bourboulleys lengthwise into two parts and then remove the skin from it well and skillfully; and, this being done, let him wash them well and properly in fair clean water and then put them to boil in fair beef or mutton broth - and if there is neither beef nor mutton broth let him make his broth of half wine and water, and sufficient salt, and let him put the bourbolleys in well and properly; and when it is boiled enough draw it out and rinse it in fair and fresh water and then put it to drain on fair boards; and when it is drained lard it well and properly and then spit them on fair and clean spits and put them to roast; and when it is close to being roasted take it off and arrange that there are good whole cloves and stud them very well; and, being studded, return them to the fire until they are sufficiently roasted as they should be; and, being roasted, take them and put all whole on fair serving dishes and let them be served to the lords. [Du fait de cuisine]

The 'bourbelier' is the numble. (Inasmuch as in this area, one says numbles on the one hand, and bourbelier on the other..

Item, wild boar salted is eaten with frumenty. The head is cooked whole, in half water, half wine. Its jowls are good sliced on the grill. [Le Menagier de Paris]

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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Du fait de cuisine". Medieval Cookery.
  <>. Accessed on September 29, 2020, 7:07 pm.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <>. Accessed on September 29, 2020, 7:07 pm.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <>. Accessed on September 29, 2020, 7:07 pm.

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