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bourbelleys Of Wild boar

This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

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.


Other versions of this recipe:

Bourblier of fresh boar (Le Viandier de Taillevent)

Bourbelier of WILD PIG (Le Menagier de Paris)

Bourboulleis of Large Boar (Du fait de cuisine)

Sauce for Bourbulleys of Wild Boar (Du fait de cuisine)

The 'bourbelier' is the numble (Le Menagier de Paris)

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