To dress part of a Wild Boar

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (13)

braising

fourteen pounds weight of the boar ↝ Game meat, boar, wild, raw [Lamb, Veal, and Game Products]
a bottle of red port
eight onions sliced ↝ Onions, raw [Vegetables and Vegetable Products]
six bay leaves ↝ Spices, bay leaf [Spices and Herbs]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a few cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
allspice ↝ Spices, allspice, ground [Spices and Herbs]
two quarts of veal stock

thickening the sauce

passed flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
passed flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

seasoning the sauce

lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]

Instructions (4)

Put into a braising pan fourteen pounds weight of the boar; add to it a bottle of red port, eight onions sliced, six bay leaves, cayenne pepper, salt, a few cloves, mace, allspice, and two quarts of veal stock.
Stew it gently, and when tender take it out of the liquor, put it into a deep dish, and set it in an oven.
Then strain the liquor, reduce it to one quart,[176] thicken it a little with passed flour and butter, and season it to the palate with lemon pickle.
Let it boil ten minutes, skim it clean, pour it over the meat, and serve it up.

Original Text

To dress part of a Wild Boar.

Put into a braising pan fourteen pounds weight of the boar; add to it a bottle of red port, eight onions sliced, six bay leaves, cayenne pepper, salt, a few cloves, mace, allspice, and two quarts of veal stock. Stew it gently, and when tender take it out of the liquor, put it into a deep dish, and set it in an oven. Then strain the liquor, reduce it to one quart,[176] thicken it a little with passed flour and butter, and season it to the palate with lemon pickle. Let it boil ten minutes, skim it clean, pour it over the meat, and serve it up.

Notes

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