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boar Head Cooked With Sides


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Boar head cooked with sides. Have the butcher scorch it, should he fail to do this and should the boar have big teeth, wrap it in wet cloth to keep it from being scorched; for lords and princes like their teeth, sometimes they cover it in silver; once the butcher has scorched it, cut its neck, remove the wet cloth from its teeth, and scorch its hair with hot iron, slice open its nose towards its ears, skin its chin and nose. Cut out its tongue, put it in a pot and let it cook in salted water for an hour next to the sides, for it must be cooked this way. Afterwards take it out, pass through a strainer the water, pour cold water in it, clean it thoroughly, but don't skin it, put it in another clean pot of water and cook it for an hour and a half. Once done, pass through a strainer the water, pour some vine and vinegar on top, and once cooked, add some sage and pine nuts. If cooking for noble lords, cook it in vinegar, but for the poor you can cook it in salted water. Cook it thoroughly, take it out, don't let the meat separate from the bones, add spices. Once cooked, take it out and let it cool. Remove its teeth and put it to the tusks' place, remove the tusks and put them back, clean the tongue and put it to its nose, have them open its mouth, if you have no lemon put an apple in its mouth and put a branch or boxwood into its forehead. Put some sage onto the branch, serve it in a big plate, its mouth should be open, put black pepper in cold vinegar underneath it, but don't overdo it, for lords love this dish, I saw that Emperor Rudolf had this very dish on his table for a week.

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