Recipes > Meat > Pork > To Dress Part of a Wild Boar

To Dress Part of a Wild Boar


  • 14 pounds weight of the boar
  • 1 bottle of red port
  • 8 onions sliced
  • 6 bay leaves
  • cayenne pepper
  • salt
  • a few cloves
  • mace
  • allspice
  • 2 quarts of veal stock
  • flour
  • butter
  • lemon pickle


Put the meat into a braising pan; add to it the red port, onions, bay leaves, cayenne pepper, salt, cloves, mace, allspice, and 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, 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.


The Art of Cookery (1802).


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