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Medieval Cookbook Search

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Search results for "boar":

From Alte Kochrezepte aus dem bayrischen

(Germany, ~1500 - V. Bach, trans.)

The head of a wild boar etc

From Ancient Cookery [Arundel 334]

(England, 1425)

Roo (roe) in brothe

Bor in counsett

Boor in brasey

Bore Bore in egurdouce

Servise on flesshe-day

Servise on fleshe-day

Boor in confith

Boor in peverarde, or braune in peverarde

Boor in egredouce


From An Anonymous Tuscan Cookery Book

(Italy, ~1400 - Ariane Helou, trans.)

(none found)

From An Anonymous Andalusian Cookbook

(Andalusia, 13th c. - Charles Perry, trans.)

(none found)

From A Book of Cookrye

(England, 1591)

(none found)

From Ein Buch von guter spise

(Germany, ca. 1345 - Alia Atlas, trans.)

(none found)

From Recipes from John Crophill's Commonplace Book

(England, 1485)

(none found)

From Delights for Ladies

(England, 1609)

(none found)

From MS Douce 257

(England, 1381)

(none found)

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

An Entrement

A Lofty Entrement

Parma Tarts of Fish

Bourbelleys of Wild Boar

Bourboulleis of Large Boar

Sauce for Bourbulleys of Wild Boar

From Een notabel boecxken van cokeryen

(Netherlands, ca. 1510 - C. van Tets, trans.)

Venison with Sops

From Enseignements qui enseingnent a apareillier toutes manieres de viandes

(France, ca. 1300 - D. Myers, trans.)

(none found)

From Forme of Cury

(England, 1390)

(none found)

From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xiiij. Roo broth.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)

From The Good Housewife's Jewell

(England, 1596)

(none found)

From Das Kochbuch des Meisters Eberhard

(Germany, 15th century - V. Bach, trans.)


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

(none found)

From Das Kuchbuch der Sabina Welserin

(Germany, 16th century - V. Armstrong, trans.)

5 How to cook a wild boar's head

7 To make a sauce in which to put a haunch of venison

12 To make a boar's head

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

(none found)

From Libre del Coch

(Spain, 1520 - Robin Carroll-Mann, trans.)

163. Lardy Broth of Wild Pig

From Due Libri di Cucina - Libro B

(Italy, 15th c. - Rebecca Friedman, trans.)

(none found)

From Libro di cucina / Libro per cuoco

(Italy, 14th/15th c. - Louise Smithson, trans.)

XIV - Ciuiro or sauce black to ash gray for boar

XVI - Sauce for meat of roebuck or of hare

XXXI - Jelly of whatever meat

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

Third dish

Second dish

Second dish

Third service

Third service

Boar's head as the side-dish

Third service

And if you wish to make a piece of beef taste like venison of deer or bear

In September they begin to hunt the black beasts until Saint Martin's day in winter

The 'bourbelier' is the numble

Bourbelier of WILD PIG

To Counterfeit Bear Venison from a Piece of Beef



Note that rump of venison includes the skin and tail; and when fresh it is cooked in water and wine

From The Neapolitan recipe collection

(Italy, 15th c - T. Scully, trans.)

To make a good Pepper Sauce

From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)

From A Noble Boke off Cookry

(England, 1468)

Breme in comfit

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Venison hodgepodge

Venison hodgepodge

For the first service

Second service

Third service

From A Proper newe Booke of Cokerye

(England, mid-16th c.)

(none found)

From Le Recueil de Riom

(France, 15th century)

Boar tail with hot sauce or broiled domestic pig

Venison of fresh boar

From MS Royal 12.C.xii

(England/France, 1340 - D. Myers, trans.)

(none found)

From The Second part of the good Hus-wiues Iewell

(England, 1597)

(none found)

From Thomas Awkbarow's Recipes (MS Harley 5401)

(England, 15th century)
[based on a concordance]

(none found)

From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

I Shall Write Some More About Cooking That Ox

Sweet Boar Pork With Black Sauce

Boar Pork With Carnation Sauce

Roast Boar Pork Cooked With Black Pepper

Boar Head Cooked With Sides

Boar With Carnation Sauce

From The Treasurie of commodious Conceits

(England, 1573 - J. Holloway, transcr.)

(none found)

From A Treatise of Portuguese Cuisine from the 15th Century

(Portugal, 15th c. - Fernanda Gomes, trans.)

(none found)

From Two Fifteenth-Century Cookery-Books

(England, 1430)

i - Brawn in comfyte

Brawne in confite

From Le Viandier de Taillevent

(France, ca. 1380 - James Prescott, trans.)

Boar venison

Roast hares

Bourblier of fresh boar

From Recipes from the Wagstaff Miscellany

(England, 1460)

Brawn in confyte

From Wel ende edelike spijse

(Dutch, late 15th c. - Christianne Muusers, trans.)

The head of a wild boar should be boiled whole

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