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A Boar's Tail Sauce


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

A BOAR'S TAIL SAUCE. Take pork numbles, rabbits and river-birds, and put them on the spit, with a dripping-pan beneath, with good wine and some vinegar. And take grain, ginger, clove, nutmeg and long pepper and cinnamon, and grind and remove from the mortar: then grind up toasted bread soaked in good wine, and pass it through the sieve; and then pour everything which is in the dripping-pan and the spices and bread into an iron pan or a pot with liquid from the meat, and add the roast you made it with, having already stuck it with cloves. Thus you may make a sauce for breast of wild boar. Note that nutmegs, mace, and galingale cause headaches.

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