[Sca-cooks] Bourbelier of Wild Pig

[grizly]

-----Original Message-----
The recipe is From Cariadoc;s Mescellany):

Bourbelier of Wild Pig
Menagier p. M-23

First you must put it in boiling water, and take it out quickly and
stick it with cloves; put it on to roast, and baste with a sauce made
of spices, that is ginger, cinnamon, clove, grain, long pepper and
nutmegs, mixed with verjuice, wine, and vinegar, and without boiling
use it to baste; and when it is roasted, it should be boiled up
together. And this sauce is called boar's tail, and you will find it
later (and there it is thickened with bread: and here, not).
<<<SNIP>>>

However, while I noted that the translation of the original says "Long
pepper", the redaction says "Grains of Paradise". I'm assuming either
will work, and that likely the redaction reflected what was in
Cariadoc's and Elizabeth's cupboard at the time (been there, done that
;-)

Anybody think there'll be a qualitative difference?

And, wondering if this particular mix might be usable as a powdre forte.

Anybody? < < < < < <

The "grain" in the original is very likely grains of paradise, and Cariadoc
ommitted long pepper from redaction due to relative scarcity at time of
recipe development.  They are much more available these days.  The pungent
aromatic and flavor elements of long pepper will definitely add another
dimension to your baste.  When boiled for the sauce, you would get a bit
more heat from the long pepper, I would expect.

As for powder forte, for this collection of spices, I personally would make
sure to get the long pepper and try it out.  It has lots of elements that
I've seen in others' blends.  Mace is the only one not in this that others
seem to add in some amount about like their cloves.

niccolo difrancesco