Boar Saddle and Quarter—Roasted

Before roasting a saddle or quarter of boar is better to be sure that the animal is a very young one. The saddle tenderloin must not be pared as for venison, neither are the quarters pared; simply steep the pieces of meat for twenty-four hours in a cooked and cold marinade (No. 114). They are to be roasted in a very deep pan lined with fragments of salt pork and cut up roots, then basted over with butter. For a young boar it will take from an hour and a quarter to an hour and a half in a moderate oven. After removing it from the fire, dress it on a dish and unglaze the bottom of the pan with a few spoonfuls of the marinade; reduce the liquid for a few moments, then strain, skim off the fat and thicken the sauce either with some sauce or kneaded butter (No. 579); serve it in a sauce-boat. With roast boar a light acidulated sauce is usually served, prepared with a little of its marinade; a saucerful of currant jelly is also its usual accompaniment.