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Pork: Bourbelier de Sanglier (Loin of Wild in Boar's Tail Sauce
posted by bme 02-03-102 2:41 PM
A Boke of Gode Cookery
http://www.godecookery.com/godeboke/godeboke.htm
Bourbelier de Sanglier: Loin of Wild Boar in Boar's Tail Sauce (late-medieval French)
Pork Loin Roast, 4 - 6 lb. (or wild boar)
2 tablespoons of bread crumbs
salt to taste
1/2 cup hot water
1/2 cup red wine
1/4 cup wine vinegar
16 cloves: or enough to stud the roast
1/2 tsp. ground ginger
1/2 tsp. ground cardamom
1/2 tsp. ground black pepper (peppercorns)
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
Roast the park, with cloves studded in the pork loin; then make a sauce with the roast drippings, the above ingredients, and 1/2 cup of boiling water.
