[Sca-cooks] bourbulleys

[Lonnie D. Harvel]

Sorry, context always helps. (And here I do research into context aware
computing, sheesh!)

Du fait de cuisine
Traslated by Elizabeth Cook

The section on additional dishes and entremets: the service for the
abovesaid two days for whomever would like to do it.

54. Bourbelleys of wild boar: I give understanding to him who is charged
with making it, that if it happens that the boars are young, and let him
take his bourbulleys and boil very well on a clear fire and then wash it
very well and scrape it cleanly; then let him take his fair spit and spit
it between skin and meat well and skillfully, and so that when it is half
roasted he will be able to remove the skin; and, it being removed, let him
lard the said boar very well and then put it back to roast until it is
almost cooked, then remove it; and then he should arrange that he has good
whole cloves and should stud it with the said cloves very well, and then
put it back to cook until it is cooked over a pretty and fair clear fire.
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.

54a. And if it happens that the bourboulleis is large, that is the boars,
and if it is in the month of October or November and they are in season,
let the hunters send the said bourboulleis to the master cook whole
without removing anything and let the said master cook cut the
bourboulleys lengthwise into two parts and then remove the skin from it
well and skillfully; and, this being done, let him wash them well and
properly in fair clean water and then put them to boil in fair beef or
mutton broth -- and if there is neither beef nor mutton broth let him make
his broth of half wine and water, and sufficient salt, and let him put the
bourbolleys in well and properly; and when it is boiled enough draw it out
and rinse it in fair and fresh water and then put it to drain on fair
boards; and when it is drained lard it well and properly and then spit
them on fair and clean spits and put them to roast; and when it is close
to being roasted take it off and arrange that there are good whole cloves
and stud them very well; and, being studded, return them to the fire until
they are sufficiently roasted as they should be; and, being roasted, take
them and put all whole on fair serving dishes and let them be served to
the lords.

55. And to give understanding to him who will make the sauce which belongs
with it, he should take his white bread and cut it into fair slices and
put them to roast on the grill until they are browned -- and keep them
well from burning; and then let him have the best clear wine which can be
gotten in which to put the said bread to soak, and let him take a little
beef or mutton broth without the fat and put in some in measure according
to the quantity of it which he wants to make, and also vinegar in measure.
And then let him take his spices: white ginger, grains of paradise, cloves
-- and not too much, and a little pepper, a great deal of cinnamon, a
little mace, and two or three nutmegs according to the quantity which he
needs, and put in with the bread, and also salt in reason; and then pass
all this through a fair and clean strainer. And then put this sauce, thus
made, to boil and keep it well from burning; and, being boiled as it
should be, put it into fair and clean bowls. And let it be served with the
bourbulleys of wild boar.