Wild Boar, Haunch of, with Cherry-
Sauce. — The following recipe is given by M.
Dubois in his " Cosmopolitan Cookery : " — " Get
a quarter of young wild boar, fresh and without
rind ; take out the thigh-bone, and saw off the
thin end ; salt, put it in a kitchen basin, pour
over a quart of cold cooked " marinade " stock,
let it macerate for two oi' three days, drain,
wipe it on a cloth, and put it into a deep roast-
ing-pan with lard. Cover it with greased
paper, roast it in the oven for three-quarters
of an hour, basting often with the fat ; then
add a few spoonfuls of its marinade, and cook
half an hour longer, basting with its own
stock. When done withdraw the roasting-pan
from the oven, drain the quarter, and spread
on its surface a thick layer of black bread-
crumbs rasped, diiod, pounded, sifted, and
mixed up with a little sugar and cinnamon,
then moistened with red wine, but only just
enough to give it a little consistence. Sprinkle
over the layer some dry bread-crumbs, baste
with the fat of the roasting-pan, into which
put the quarter back, and keep it at the
entrance of the oven for twenty minutes,
basting often. When ready to serve take it
up, put a rufiie on the bone, dish up, and serve
separately the following siiuce : — Cherry sauce.
Soak in water two handfuls of black drj*
cherries, as commonly sold in Germany — that
is, with the kernels ; pound them in a mortar,
dilute with a glassful of red w-ine, and pour
the preparation into a sugar-pan. Add to it a
piece of cinnamon, two cloves, a little salt, and
a piece of lemon-zest. Let the preparation
boil for two minutes, and thicken it with a
little diluted potato-flour ; draw the pan on
the side of the fire, cover it, keep it there for
a quarter of an hour, and pass it afterwards
through a sieve. The cooked marinade men-
tioned above is prepared thus: — Fii'st of all
some chopped roots and vegetables must be
fried with butter, these are moistened with
common vinegar, in quantity nearly sufficient
to cover the meats intended to be marinaded.
When the vegetables are weU saturated, mix
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•with the liquid a little suit, cloves, peppercorns,
and other spices. The marinade should con-
tinue cooking at least twenty-five minutes.
Sometimes a little water is mixed with the
vinegar, in order to mitigate its pungency.
Wild Boar's Head..— Under the Nor-
man kings the wild boar's head was considered
a noble dish, worthy of the sovereign's table.
This, we arc told, was brought to the king's
table with the trumpeters sounding their
trumpets before it in procession. " For," says
HoUnshed, " upon the day of coronation (of
young Henry) King Henry II., his father,
served him at table, bringing up the bore's
head with trumpets afore it, according to the
ancient manner." ✪ Wild Boar's Head
Page 2284 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wild Boar, Haunch of, with Cherry- Sauce. — The following recipe is given by M. Dubois in his " Cosmopolitan Cookery : " — " Get a quarter of young wild boar, fresh and without rind ; take out the thigh-bone, and saw off the thin end ; salt, put it in a kitchen basin, pour over a quart of cold cooked " marinade " stock, let it macerate for two oi' three days, drain, wipe it on a cloth, and put it into a deep roasting-pan with lard. Cover it with greased paper, roast it in the oven for three-quarters of an hour, basting often with the fat ; then add a few spoonfuls of its marinade, and cook half an hour longer, basting with its own stock. When done withdraw the roasting-pan from the oven, drain the quarter, and spread on its surface a thick layer of black breadcrumbs rasped, diiod, pounded, sifted, and mixed up with a little sugar and cinnamon, then moistened with red wine, but only just enough to give it a little consistence. Sprinkle over the layer some dry bread-crumbs, baste with the fat of the roasting-pan, into which put the quarter back, and keep it at the entrance of the oven for twenty minutes, basting often. When ready to serve take it up, put a rufiie on the bone, dish up, and serve separately the following siiuce : — Cherry sauce. Soak in water two handfuls of black drj* cherries, as commonly sold in Germany — that is, with the kernels ; pound them in a mortar, dilute with a glassful of red wine, and pour the preparation into a sugar-pan. Add to it a piece of cinnamon, two cloves, a little salt, and a piece of lemon-zest. Let the preparation boil for two minutes, and thicken it with a little diluted potato-flour ; draw the pan on the side of the fire, cover it, keep it there for a quarter of an hour, and pass it afterwards through a sieve. The cooked marinade mentioned above is prepared thus: — Fii'st of all some chopped roots and vegetables must be fried with butter, these are moistened with common vinegar, in quantity nearly sufficient to cover the meats intended to be marinaded. When the vegetables are weU saturated, mix
WIL
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WIL
with the liquid a little salt, cloves, peppercorns, and other spices. The marinade should continue cooking at least twenty-five minutes. Sometimes a little water is mixed with the vinegar, in order to mitigate its pungency.
Wild Boar's Head..— Under the Norman kings the wild boar's head was considered a noble dish, worthy of the sovereign's table. This, we are told, was brought to the king's table with the trumpeters sounding their trumpets before it in procession. " For," says HoUnshed, " upon the day of coronation (of young Henry) King Henry II., his father, served him at table, bringing up the bore's head with trumpets afore it, according to the ancient manner."
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Wild Boar's Head