Roast boar

(Recipe #136, page 110)

A roast from an older boar or shoat is best. Skin and lard the animal, set it on the stove with some boiling water, skim, and add the following seasonings: pepper, cloves, allspice, onions, a few bay leaves, juniper berries, ¼ cup of malt vinegar, and only a little salt, because otherwise reduction will make the broth too salty. When the roast is done, pass the reduced broth through a sieve and brown the roast with butter, rendered pork fat, and cream, basting frequently and gradually adding the reduced broth.

Roast the leg about 2½–3 hours, a portion of the saddle somewhat shorter.

Translated by David Green.

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