Boar (wild Pig) Tenderloins Roasted, Haunch, Robert Sauce, Cutlets Sauted

Only young ones can be used. They can be roasted without marinating, and as the meats are covered with fat it is useless to lard them. Roasted pieces are served from the haunch, saddle, tenderloin or loin, basted with its own gravy or else a very highly seasoned sauce.

For the Haunch.—After the boar is singed and well trimmed, scald it in boiling water, then saw off the end or handle bone an inch and a half from the knuckle bone and marinate in a cooked cold marinade (No. 114) or eight days; drain, wipe and wrap it in strong sheets of buttered paper, including the vegetables and marinade; lay it on a cradle spit (No. 116) or in the oven to roast for one hour and a half, more or less according to the size of the haunch or leg, being careful to baste every twenty minutes with the grease from the dripping pan. Ten minutes before serving unwrap and remove the buttered paper, also the cracknel; glaze the haunch in the oven and place it on a dish to trim with a fancy frill (No. 10), pour gravy (No. 404) around and serve a Robert sauce (No. 533) in a sauce-boat.

Boar's Tenderloins are prepared by paring, larding, marinating and roasting, then dressing on croutons and serving with shallot and fine herb sauce (No. 537).

The Cutlets are pared and sauted drained and trimmed with frills (No. 10), afterward dressed in a circle; drain the fat from the pan, detach the glaze with white wine and espagnole sauce (No. 414), reduce; then strain it through a tammy and pour it in the middle of the cutlets.