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163. Lardy broth Of Wild pig

This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

163. Lardy Broth of Wild Pig. You will take a piece of wild pig or wild boar. And cut it into slices like two fingers; and make thin slices of fatty bacon. And lay them across the pieces of wild boar, as many as you desire. And put it in a pot over the coals to gently fry. And when it is almost half-cooked -- with a cut onion -- cast in all spices except saffron and cinnamon, all mixed with the onion; and then cast in a little red wine and a little vinegar. And leave it to cook very well. And cast in all chopped herbs. And in this way the lardy broth is made. And when you wish to make some pieces of boiled pig, and the lord wishes to eat some lardy broth, make it in this manner. When the piece is scalded and is well-cleaned of hair, set it to cook in the water which should be half wine and half water. And you also can cast in all whole spices because they give flavor and odor to the broth and likewise cast in all herbs. And let it be good with salt and everything. And some cast in onion, and do not call it bad.


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