[Sca-cooks] bourbulleys

[Bill Fisher]

On Mon, 6 Dec 2004 10:18:45 -0500, Jadwiga Zajaczkowa / Jenne Heise
<jenne at fiedlerfamily.net> wrote:
> > "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
> 


>From looking at all of this, I am starting to think this was a generic term
to represent different parts of the animal.

I can't see skinning the entrails and dividing them in two.  And that 
doesn't work with a loin cut of meat either.  I can see it with 
the belly meat of the boar though.  

But I also get stuck on the boar belly needing to be larded.  
>From my online reading (having never handled boar) it seems to 
be much leaner than a domestic pig (very much so) so I guess it
would need larding.

The weird part is the posted recipes keep referring to "them"

Just thinking semi-aloud.


Cadoc
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