[Sca-cooks] bourbulleys

[Terry Decker]

I don't seem to have received the initial past, but from the spelling, I 
think the recipe is from Chiquart.  It has counterparts in the Viander of 
Tallivent and in Menagier where it appears as bourbelier.  In Menagier, the 
statement is made that bourbelier refers to the backbone, so it is probably 
a loin or rib roast.  There are some sources which call for the roast to be 
sliced and simmerred in the sauce.  IIRC, I found this information in The 
Medieval Kitchen.

Bear

From: "Lonnie D. Harvel" <ldh at ece.gatech.edu>

>
> Pray tell, what are these? Is it the whole boar?