Boar in Confit

Cold, Honey-Glazed Fillets17

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 pork fillets [usually 3]
  • 2 tbs salt<

Method

Dissolve the salt in 1 pt/600 ml water, and leave the fillets to soak in this for 1 hour.

Bring a large pan of water to a rapid boil, put in the fillets, and simmer gently for 20 minutes.