[Sca-cooks] bourbulleys

[Jadwiga Zajaczkowa / Jenne Heise]

> "cut the bourboulleys lengthwise into two parts and then remove the skin from it
> well and skillfully'

Janet Hinson translated one sentence in Le Menagier: "The 'bourbelier' 
is the numble. (Inasmuch as in this area, one says numbles on the one 
hand, and bourbelier on the other.)

Item, wild boar salted is eaten with frumenty. The head is cooked whole, 
in half water, half wine. Its jowls are good sliced on the grill."

The OED says of 'numble':
" 1. The entrails of an animal, esp. a deer, as used for food. Formerly 
also: part of the back and loins of a hart. Also fig. "

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"The toad beneath the harrow knows/exactly where each tooth-point goes,
The butterfly upon the road/Preaches contentment to that toad." 
			- Rudyard Kipling