[Sca-cooks] Bourbelier of Wild Pig

[Patrick Levesque]

Funny this should come up - Mistress Hawise (she's not on the list, but EK
folks might know her) and I were discussing this very sane term recently,
and her conclusion was that the Bourbelier were the boar's ribs (I do
believe the French recipe is for 'Sanglier').

Which would suddenly explain why it's boiled, then roasted, and served with
this sauce. 

Petru



> 
>> 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).
>> 
>> 3 lb pork roast
>> about 60 whole cloves
>> 1/4 t ginger
>> 1/8 t cinnamon
>> 1/8 t cloves
>> 1/4 t grains of paradise
>> 1/2 t pepper (rounded)
>> 1/8 t nutmeg
>> (verjuice)
>> 1 c wine
>> 1/2 c vinegar
>> 
>> Preheat oven to 450deg. . Stud roast with whole cloves, baste with a
>> mixture of the remaining ingredients, then put into oven. Immediately
>> after putting it in, turn oven down to 350deg. . Roast meat 1 hour 45
>> minutes (for this size roast), basting every 15 minutes.
>> 
>> 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?
>> 
>> Planning on this for dinner tomorrow night...
>>