[Sca-cooks] Bourbelier of Wild Pig

[Saint Phlip]

On 9/15/06, Patrick Levesque <petruvoda at videotron.ca> wrote:
> 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

Well, interestingly enough, Margali's home, and she brought me a
lovely rib roast ;-) Specificly5.93 lbs Swift Premium Tender Pork 7
rib pork roast bone in.

Looking at the recipe, if the description of "numbles" is accurate,
could ribs have been considered "numbles" or is this a word that was
used meaning "non-ham pork"?

Can anybody shoot me the original recipe in French (or whatever
language)? Might clarify a couple things.

-- 
Saint Phlip

Heat it up
Hit it hard
Repent as necessary.

Has anyone seen my temper?
I seem to have misplaced it at Stalag XXXV....