SC - More Pig Questions

[david friedman]

kat wrote:
>Hi all; kat here, with some more questions about that pig we're
>spit-roasting this coming November.  I appreciate any and all input from
>our on-list pig roasting experts!
>
Here is a recipe for marinade/basting sauce for wild boar from Menagier de
Paris (late 14th c.) I've only tried it on a smallish tame pork roast (I am
not a pig roasting expert), but it was very good that way.

Bourbelier of Wild Pig
Menagier p. M-23

First you must put it in boiling water, and take it out quickly and stick
it 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).

3 lb pork roast 	1/8 t cinnamon	1/2 t pepper (rounded)	1 c wine
about 60 whole cloves	1/8 t cloves	1/8 t nutmeg	1/2 c vinegar
1/4 t ginger 	1/4 t grains of paradise	(verjuice)

Preheat oven to 450°. Stud roast with whole cloves, baste with a mixture of
the remaining ingredients, then put into oven. Immediately after putting it
in, turn oven down to 350°. Roast meat 1 hour 45 minutes (for this size
roast), basting every 15 minutes.  Boil down remaining marinade a bit and
serve with roast.

Elizabeth/Betty Cook


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