[Sca-cooks] bourbulleys

[Stefan li Rous]

Lonnie D. Harvel asked:
> Pray tell, what are these? Is it the whole boar?

You seem to have gotten a wide variety of answers to this question, 
although something more definite may appear as I get to more digests. 
Anyway, if it is whole boar which you are interested in, you might find 
these files in the Florilegium to be of interest:
Whole-Pig-Fst-art (36K)  9/22/98    Feast menu and recipes incl. a 
roasted pig.
http://www.florilegium.org/files/FEASTS/Whole-Pig-Fst-art.html
Cooking-Piggy-art  (5K)  9/27/01    A humorous adventure cooking a pig.
http://www.florilegium.org/files/FOOD/Cooking-Piggy-art.html
whole-pig-msg     (63K)  3/ 1/04    Info. on roasting a whole pig. 
Experiences.
http://www.florilegium.org/files/FOOD-MEATS/whole-pig-msg.html

There are also a number of files on preparing various pig parts in 
different ways such as:
pig-heads-msg     (14K) 10/20/04    Cooking, displaying or otherwise 
working
                                        with pig’s heads. Real and 
artificial.
pork-msg          (38K)  6/14/01    Use of pork in period. Pork recipes.
roast-pork-msg    (52K) 12/30/02    Cooking pork roasts. Medieval 
recipes.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****