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To Bake Wilde Boare


This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To bake wilde Boare. TAke the buttocke of a Brawne, and the fillets: parboyle it, and mince it small, and stampe it in a Morter till it come like Paste, all in a lumpe. Then Lard it, and vse it like the red Deere. The fillets also of Beefe for a need will serue very well.

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