1809—Boar and Young Boar (Sanglier et Marcassin)

When the wild boar is over two years of age, it is no more fit to be served as food. Between one and two years it should be used with caution, and the various roebuck recipes may then be applied to it. But only the young boar less than twelve months old should be prepared in decent kitchens.

The hams of a young boar, salted and smoked, supply a very passable relevé, which allows of varying the ordinary menu. They are treated exactly like pork hams.

The saddle and the cushions may be prepared after the recipes given for saddle of roebuck, and the same holds good with the cutlets and the noisettes.

Finally, the saddle may be served cold, in a daube, when it is prepared after No. 1173, Daube à la Provençale Froide.

As the various parts of the young boar are covered with fat, it is understood that they are not larded, nor do they need it.