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Bourbelier of Wild Pig
Menagier p. M-23 (Good)
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 ½ t long pepper
60 whole cloves ⅛ t nutmeg
¼ t ginger ½ c verjuice
⅛ t cinnamon 1 c wine
⅛ t cloves ½ c vinegar
¼ t grains of paradise
Preheat oven to 450°. 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 350°. Roast meat 1 hour 45 minutes
(for this size roast), basting every 15 minutes.
Gourdes in potage
Curye on Inglysch p. 99
(Forme of Cury no. 10)
Take yong gowrdes; pare hem and kerue hem
on pecys. Cast hem in gode broth, and do þerto a
gode pertye of oynouns mynced. Take pork soden;
grynde it and alye it þerwith and wiþ 3olkes of
ayren. Do þerto safroun and salt, and messe it
forth with powdour douce.
1 lb pork ¾ t salt
3 ¼ lb opo gourd 3 egg yolks
½ lb onions 1 ½ T poudre douce (p. 4)
40 threads saffron
Cut pork into large chunks (2" or so), put it
in a pot with 1 c of water, boil for about 15
minutes. Peel and slice and quarter gourd (see
p. 4). Put gourds and onions in pot with pork
broth. Bring to a boil, simmer 30 minutes
(until gourds are soft).
38
Grind up the pork in a food processor or
mash it in a mortar. Stir the pork, saffron, salt
and egg yolks into the simmering liquid.
Simmer another ten minutes. Combine spices
to make your poudre douce, serve with
pottage with poudre douce sprinkled over it.
Mortrewys of Flesh
Two Fifteenth Century p. 14
Take porke, and seþe it wyl; þanne take it
vppe and pulle a-way þe swerde [skin], an pyke
owt þe bonys, and hakke it and grynd it smal;
þenne take þe sylf brothe, & temper it with ale;
þen take fayre gratyd brede, & do þer-to, and
seþe it, an coloure it with saffroun, & lye it with
ƺolks of eyroun, and make it euen salt, & caste
powder gyngere, a-bouyn on þe dysshe.
1 lb+ pork roast 3 egg yolks
1 c ale (or beer) 1 t salt
⅔ c bread crumbs 1 t ginger
3 threads of saffron
Simmer a small pork roast for 45 minutes.
Take it out. Separate the meat from the bones
and fat. Chop it up small–if you have a large
mortar mush it in that. Mix 2 c of the broth
from the pork with ale and bread crumbs. Boil
it, add saffron, mix in egg yolks to thicken.
Add salt. Pour over the meat. Sprinkle
powdered ginger over all and serve.
Picadinho de Carne de Vaca: Beef Hash
Portuguese p. P-2
Wash tender beef and chop fine. Next add
cloves, saffron, pepper, ginger, minced green herbs,
onion juice, vinegar and salt. Saute it all in oil
and let cook until water dries up. Serve on slices of
bread.
2 lb beef ¼ c parsley
¼ t cloves 4 t onion juice
20 threads saffron 2 T wine vinegar
1 t pepper ¾ t salt
1 t ginger 2 T oil
4 t cilantro 6 slices bread
2 t mint