The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.

84. Head of wild boare.

Cut it off neere the shoulders, to make it fairer, and of better shew, and for to pre∣serve the necke, which is the best of it, so that it be well seasoned; after you have cut it off, burne it, or scald it, if you will have it white, then cut the skin off round about the head foure inches from the nose, least it may shrinke and fall on other places; seeth and season it well, and when it is halfe sod, put

to it white or red wine, and make an end of seething of it, againe well seasoned with peper, onion, cloves, orenge-peele, and fine hearbs. You may seeth and wrap it well with hay, least it may fall to peeces; after it is well sod, serve it cold, whole, and garnished with flowers; If you have wrapped it up, you may serve it in slices, which you may disguise with severall sorts of ragousts.