Pierna Di Jabali a La Pirenaica

Name: Pierna Di Jabali a La Pirenaica (Leg of Boar à La Pirenaica, from the Pyrénées)
Cuisine: Spain
Ingredients: 1 or 2 bayleaves, pepper.; 1 or 2 bayleaves, pepper.; The cooked bottoms of a few globe artichokes, cooked ham, a little Espagnole sauce, asparagus tips, butter, salt and pepper.; The cooked bottoms of a few globe artichokes, cooked ham, a little Espagnole sauce, asparagus tips, butter, salt and pepper.; 2 or 3 lemons, white wine, brandy, salt, a few sprigs of thyme; 2 or 3 lemons, white wine, brandy, salt, a few sprigs of thyme; 2 or 3 lemons, white wine, brandy, salt, a few sprigs of thyme; 2 or 3 lemons, white wine, brandy, salt, a few sprigs of thyme; The cooked bottoms of a few globe artichokes, cooked ham, a little Espagnole sauce, asparagus tips, butter, salt and pepper.; The cooked bottoms of a few globe artichokes, cooked ham, a little Espagnole sauce, asparagus tips, butter, salt and pepper.; The cooked bottoms of a few globe artichokes, cooked ham, a little Espagnole sauce, asparagus tips, butter, salt and pepper.; The cooked bottoms of a few globe artichokes, cooked ham, a little Espagnole sauce, asparagus tips, butter, salt and pepper.; The cooked bottoms of a few globe artichokes, cooked ham, a little Espagnole sauce, asparagus tips, butter, salt and pepper.; A leg of boar; 2 or 3 lemons, white wine, brandy, salt, a few sprigs of thyme

Leg of Boar à La Pirenaica, from the Pyrénées

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

A leg of boar
2 or 3 lemons, white wine, brandy, salt, a few sprigs of

Europe
Spain
Dinner
Side dish
Mediterranean
Gluten-free

Method

Put the white wine, a little brandy and the juice of 3 or 4 lemons in a deep dish with the chopped thyme and bayleaf, salt and pepper. Lay the leg of boar in the dish and baste it thoroughly with the marinade. Let it stand for a