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bourboulleis Of Large 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

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.


Other versions of this recipe:

Bourblier of fresh boar (Le Viandier de Taillevent)

Bourbelier of WILD PIG (Le Menagier de Paris)

Bourbelleys of Wild 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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