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Wild Boar

This dish is prepared and dressed in the same way as pork. Generally the flesh of the wild boar is cut into fillets or cutlets, or into slices, which are laid in a stewpan with butter, chives, parsley, thyme, basil, etc. When the slices are half done take them off the fire, and let them steep in their own gravy a day and a night; then fry them, and serve with pickled gherkins.