Norman Douglas suggests, with a
saddle of mutton, with venison
perhaps, or even with a leg of
pork.
SADDLE OF BOAR
‘Trim a saddle of boar and give
it a good shape; salt and pepper it,
and steep it for 12 to 14 hours in
one litre of dry white wine,
together with the following
seasoning:
100 grammes chopped
onions
100 grammes chopped
carrots