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Wild boar is roasted, or treated as for other pork.
It is thought that wild boar were probably extinct in England by the 13th century, since when there have been repeated attempts to re-introduce them, notably by James I in 1608. The present wild populations in the Forest of Dean, Kent and Sussex are not the result of reintroductions, but of 1970's escapes from farmed French stock.
It has long been assumed that wild pigs taste better, so that 'The Cook's Oracle' by William Kitchiner (Kitchiner 1830) could report an ancient text as saying; "to make a pig taste like a wild boar;" take a living pig, and let him swallow the following drink, viz. boil together in vinegar and water, some rosemary, thyme, sweet basil, bay leaves, and sage; when you have let him swallow this, immediately whip him to death, and roast him forthwith."
Original Receipt in 'The Good Huswifes Handmaide for the Kitchin' 1594 by Thomas Dawson, (Huswife 1594)
To bake a wilde Boare.
TAKE three parts of water, and the fourth part of white wine, and put therto salt, as much as shall season it, and let it boyle so til it be almost ynough: then take it out of the brothe, and let it lie till it be thorough cold: Then Larde it, an lay it in course paste, in pasties, and then season it with Pepper, salt, and Ginger, & put in twise so much Ginger as pepper. And when it is halfe baken, fill your pasties with white wine, and all to shake the Pastie, & so put it into the Ouen againe, til it be enough. Then let it stand five or sixe dayes, or euer that you eate of them, and that tyme it will be verie good meat.
Original Receipt in 'The Art of Cookery Made Easy and Refined' by John Mollard, 1802 (Mollard 1802)
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, 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.
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