5 How to cook a wild boar's head
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Introduction
This entry is a re-creation of a recipe from Das Kuchbuch der Sabina Welserin (Germany, 16th century - V. Armstrong, trans.), entitled "5 How to cook a wild boar's head". [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:

5 How to cook a wild boar's head, also how to prepare a sauce for it. A wild boar's head should be boiled well in water and, when it is done, laid on a grate and basted with wine, then it will be thought to have been cooked in wine. Afterwards make a black or yellow sauce with it. First, when you would make a black sauce, you should heat up a little fat and brown a small spoonful of wheat flour in the fat and after that put good wine into it and good cherry syrup, so that it becomes black, and sugar, ginger, pepper, cloves and cinnamon, grapes, raisins and finely chopped almonds. And taste it, however it seems good to you, make it so.



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]

12 To make a boar's head. Take a head, large or small, boil it in water and wine, and when it is done, see to it that the bones remain connected all together, and completely remove the meat from the bones of the head. Pull the rind off carefully, remove the white from the meat and finely chop the remaining boar's head meat, put it in a pan, season it well with pepper, ginger and a little cloves, nutmeg and saffron and let it become good and hot over the fire in the broth in which the head was cooked. Afterwards take the cooked head and place it on a white piece of cloth and lay the skin on the bottom of the cloth, then spread the chopped meat once again on the head and decorate it with the separated skin. And if you do not have enough from one head, then cut the rind from two and decorate the head completely, as if it were whole. After that take the snout and the ears out of the cloth. Also draw the teeth together again with the cloth while it is still hot, so that the head remains intact and let it lie together overnight. In the morning cut the cloth again from the head, then it remains all together. Spread it with a mince of apples, almonds and raisins. Then you have a lordly dish. [Das Kuchbuch der Sabina Welserin]

Boar's head as the side-dish. [Le Menagier de Paris]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

boar
wine
wheat
flour
cherries
sugar
ginger
pepper
cloves
cinnamon
grapes
raisins
nuts


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:5>. Accessed on November 17, 2019, 11:03 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:54>. Accessed on November 17, 2019, 11:03 am.




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