[Sca-cooks] bourbulleys

[Bill Fisher]

On Fri, 3 Dec 2004 18:14:51 -0500 (EST), Lonnie D. Harvel
<ldh at ece.gatech.edu> wrote:
> 
> Pray tell, what are these? Is it the whole boar?
> 
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http://www.daviddfriedman.com/Medieval/Cookbooks/Du_Fait_de_Cuisine/Du_fait_de_Cuisine.html

And such a bourbulleys of the said young boar should never be divided
but be put whole between two gold platters and then be carried before
the lord.

Sounds like the, uhm, testes of the boar.........I can't think of any
other organ meat
that would need to be undivided.


Cadoc
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