15Boar in Egurdouce

A Red Sweet and Sour Stew

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 2 lb/900 g lean pork joint, trussed
  • 1 oz/25

Method

Cover the joint with boiling water and simmer gently for some 1½ hours until tender.

Meanwhile fry the pine kernels or almonds golden brown in the lard.

Grind the currants, dates and clove in half the wine [rub through a sieve into a small pan], add the sugar and spices, simmer for 5 minutes, then stir in the saffron, vinegar and pine kernels or almonds with the remaining wine.<