[Sca-cooks] bourbulleys

[James Prescott]

From the glossary in my translation of Viandier:

"bourblier  Not translated.  It might be a 
particular cut of the wild boar (Godefroy 
suggests 'shoulder', Power has 'umbles' and 
Scully (1986) has 'breast').  Scully (1988) very 
reasonably suggests that it might instead be the 
name of the sauce described in the recipe, or 
(less likely) of the entire dish."


Also, from Rey et al "Dictionnaire historique de la langue
française" (more recent than my translation) we have:

"BOURBELIER n. m., terme de vénerie, a désigné l'épaule du sanglier
(1393) puis, de nos jours, son poitrail (1755) par allusion au fait
que l'animal, se roulant dans la bourbe, laisse souvent des traces
boueuses sur son pelage."

Which being translated would be something like "hunting term,
designated the shoulder of the wild boar (1393) then, up until
our time, its breast (1755) alluding to the fact that the animal,
rolling in mud, often leaves muddy marks on its coat."


So, take your pick.


Thorvald



At 19:03 -0500 2004-12-03, Bill Fisher wrote:
>  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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