Part 3/8:
Butter: 115 grams, essential in Celtic cuisine to add richness. As the ancients stated, butter was a primary signifier of wealth.
Boar: 450 grams, ideally from the leg or thigh. The presenter faced a shortage of whole pieces and settled for ground boar, which maintains the flavor while altering texture slightly.
Mustard Seeds, Leeks, Chives, and Greens: Infuse the stew with various flavors and nutrients.
Wheat Berries: 480 grams, which absorb liquid and provide body to the stew.
Herbs: Sorrel and marjoram, along with salt for seasoning, are vital for authenticity and taste.
These ingredients reflect a blend of practicality and culinary richness that characterized Celtic meals, which frequently embraced hearty fare.