Filets de Sanglier à la Frédéric le grand.—Trim a
fillet of wild boar neatly, and place it in a pan lined
with sliced bacon, a slice of lean ham, two carrots,
two onions stuck with cloves, two bayleaves, a good
bouquet, salt, pepper, peppercorns, and two good
glasses of light white wine, covering it all with
sliced fat bacon and a buttered paper; braize it
gently for two hours in the oven, with heat above
and below, and serve sliced rather thickly, with its
own liquor carefully skimmed, strained, and reduced.
Lean pork thoroughly steeped in cooked marinade is
excellent thus.