[Sca-cooks] Boar's Head

David Walddon david at vastrepast.com
Fri Aug 22 23:36:30 PDT 2008

Leaving to go to Hampton Court today.
The kitchens are open.
If he is there I will ask! :)
I am so excited to see the kitchens working.
I was there for their "Feast" in 1995 and it was such an awful  
Jacket potatoes with butter and sour cream (really!) and canned cream  
of mushroom soup.
However the hall where we ate was AMAZING!!!

Food is life. May the plenty that graces your table truly be a VAST  

David Walddon
david at vastrepast.com

On Aug 20, 2008, at 4:43 PM, Phil Troy / G. Tacitus Adamantius wrote:

> On Aug 20, 2008, at 6:30 PM, Elise Fleming wrote:
>> Drat the slowness of those digests!  Gunthar wrote:
>>> I'm sure I would go ahead and eat parts of the head,
>>> especially the cheeks and such. Although I still won't
>>> eat brains. I'd even be tempted to gnaw on the eyeball
>>> if only to watch poor Elizabeth go screaming from the
>>> room.
>> While some boars' heads might contain brains and eyeballs, etc.,  
>> Brears'
>> version doesn't.  His actually is a pig's head since a real boar's  
>> head is
>> usually not available.  He also comments, prior to his recipe,  
>> that baking
>> a pig's head without any preparation is "unhygenic, inedible and  
>> wasteful
>> mess".  He notes that there are no early recopes for preparing a  
>> boar's
>> head but there are later versions through to the 20th century.
>> In his recipe, the forcemeat which fills the head consists of pork
>> shoulder, streaky bacon, rabbit meat, onions and spices.  Boar  
>> tusks are
>> used for a garnish, but if not available he says to use celery  
>> curled to
>> represent them.  A glace cherry works for the eyes - unless you have
>> artificial glass ones.  To simulate a black boar, he instructs the  
>> cook to
>> mix black food coloring paste with lard and rub it over the head  
>> to make it
>> look like one.
> I have some issues with Brears' adaptation, but it does produce a  
> beautiful dish if done right.
> My feeling is, that's a great stuffing if you're making a  
> nineteenth or twentieth century French game terrine, but we have  
> lots of medieval French, English, and other recipes for stuffed  
> foods, not to mention one 16th-century English one for a stuffing  
> "To Farce All Things". Most of them call for boiled pork, minced  
> and ground, raw eggs, cooked egg yolks, soft cheese, and spices.
> I'm curious as to why Brears, with his Hampton Court experience,  
> took a different route.
> Adamantius
> "Most men worry about their own bellies, and other people's souls,  
> when we all ought to worry about our own souls, and other people's  
> bellies."
> 			-- Rabbi Israel Salanter
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