Schwarzwild mit Kirschen-Sauce

Ingredients

• a leg of wild boar
• some onions
• a sliced carrot
• a bay leaf
• half a lemon
• some rather fat stock
• a couple of handfuls of brown bread crumbs
• a tablespoonful of pounded cinnamon
• five and a half tablespoonfuls of caster sugar
• some oiled butter

Method

1. 1

   Prepare the leg of wild boar with onions, carrots, bay leaf, and lemon.

2. 2

   Season and pour over stock.

3. 3

   Baste while roasting.

4. 4

   Mix bread crumbs, cinnamon, and sugar; strew over the leg with oiled butter.

5. 5

   Bake until brown and serve with cherry sauce.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

Schwarzwild mit Kirschen-Sauce Sanglier a I'Allemande Cut off the skin of a leg of wild boar ; put the leg into a pan with some onions, a sliced carrot, a bay leaf, and half a lemon cut in slices ; season with salt and pepper, pour over some rather fat stock, and baste whilst roasting (if roasted in the oven, it must not be quick). Have ready a couple of handfuls of brown bread crumbs, a tablespoonful of pounded cinnamon, and five and a half table- spoonfuls of caster sugar, and strew this over the leg ; sprinkle over some oiled butter

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