[Sca-cooks] Green boar's head was Kitchen tips

Johnna Holloway johnnae at mac.com
Wed Aug 20 17:35:30 PDT 2008

But green can be very striking.
There is one that is photographed in Flandrin's  Fêtes gourmandes au 
Moyen Âge.
It's colored green  from an herbal concoction with some gold gilding.
And to top it off, it's breathing fire. Master A. can attest that it's a 
great photo, I'm sure.


Jennifer Carlson wrote:
> When preparing a boar's head for the head table:
> If you want to endore it, use a WHITE pig's head.  Black pig + egg yolk = green! 
> To remove the bristles, do NOT scald and pluck/scrape - it works on the animal's back, but not the head.  Use a propane torch to singe them off.  Do this outside.  Please.
> If Gunthar is the current king, make sure the boar's head is not just for show, because he WILL want to eat it.  (Only time I've ever had to tell my sovereign "No.")
> Talana

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