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Bourbelier Of Wild Pig

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

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).


Other versions of this recipe:

Bourblier of fresh boar (Le Viandier de Taillevent)

Bourbelleys of Wild Boar (Du fait de cuisine)

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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