Cassell's dictionary of cookery

Wilberforce Pudding. — Make batter the same as for a batter pudding. Butter a baking-dish, put in the batter; take some apples, rub them clean with a cloth, take out the stalk and blossom, and do not pare them or take out the cores. Put them in the batter, and bake in a quick oven. If the apples are pared before they are put in the pudding they mash among the batter as soon as they are hot, and make the pudding soft ; but when baked whole the pudding is light, and eats very well. Use butter and sugar for sauce. Wild Boar, — This dish is prepared and dressed in the same way as pork. Generally the flesh of the wild boar is cut in fillets or cutlets, or in slices, which are laid in a stewpan with butter, chives, parsley, thyme, basilic. When the slices are half done take them off, and let them steep in their own gravy a day and a night; then fry them, and serve with pickled gherkins. Wild Boar Cutlets.— Take the under fillets of a wild boar ; cut them into slices three-quarters of an inch thick and the shape and size of a cutlet. Lay these in an earthen pan, cover, with equal parts of vinegar and white wine, and add a head of garlic and a little salt. Leave them for a couple of hours or longer ; drain, and dry them with a soft cloth. Sprinkle over them a little finelychopped parsley, thyme, and sage, and fry them in butter till done enough. Take them up, and pour a little of the marinade into the saucepan with the butter. When it is quite hot, put the cutlets in a dish, pour the sauce over, and serve garnished with sliced gherkins. If preferred, the cutlets, instead of being fried, may be larded and stewed in a very small quantity of rich gravy glazed, and served with Robert sauce. Time to fry the cutlets, fifteen to twenty minutes. Probable cost, uncertain. Wild Boar Ham.— Take a ham that has hung for ten days or more, singe off the bristles, wash the ham in lukewarm water, and saw off the bone two inches below the knuckle. Put it in a marinade made of equal parts of vinegar and water, to which has been added a tumblerful of hght wine, a bunch of sage, and a little salt and cayenne. Let it remain for eight days ; drain it, and wipe it dry. Cover with paper that has been soaked in oil, put it down before a clear fire, and baste with the marinade every quarter of an hour. MTien done enough, take off the papej, and remove the rind. Brush the ham over with liquid glaze, and put it in the oven for a short time, or, if preferred, instead of glazing it, cover with bread-raspings. Put a paper frill round the knuckle, place the ham on a dish, and send venison sauce, or sauce made of the marinade boiled with a little good gi'avy and strained, served in a boat. If mere convenient, the rind may be removed from the ham at first, and then it need lie in the marinade three days only. Wild-boar hams arc very good either when dressed fresh or after they have been cured and smoked. Time to roast the ham, about thi'ec hours. Probable cost, uncertain.