Boar's Head Carol


The "Boar's Head Carol" is a macaronic 15th century English Christmas carol that describes the ancient tradition of sacrificing a boar and presenting its head at a Yuletide feast. Of the several extant versions of the carol, the one most usually performed today is based on a version published in 1521 in Wynkyn de Worde's Christmasse Carolles.

History and origins

According to folklorists, the boar's head tradition was:
In Scandinavia and England, Saint Stephen may have inherited some of Freyr's legacy. Saint Stephen's feast day is 26 December, and thus he came to play a part in the Yuletide celebrations which were previously associated with Freyr. In old Swedish art, Stephen is shown as tending to horses and bringing a boar's head to a Yuletide banquet. Both elements are extra-canonical and may be pagan survivals.
Jacob Grimm noted that the serving of a boar's head at banquets may also be a reminiscence of the sonargöltr, the boar sacrificed as part of the celebration of Yule in Germanic paganism.

Lyrics

The boar's head in hand bring I,
Bedeck'd with bays and rosemary.
And I pray you, my masters, be merry
Quot estis in convivio
CHORUS
Caput apri defero
Reddens laudes Domino
The boar's head, as I understand,
Is the rarest dish in all this land,
Which thus bedeck'd with a gay garland
Let us servire cantico.
CHORUS
Our steward hath provided this
In honour of the King of Bliss;
Which on this day to be servèd is
In Reginensi atrio.
CHORUS

There is also an alternative version of the same song with lyrics modified to fit poultry being served, replacing "The boar's head in hand bring I" with "The fowl on the platter see", and "The boar's head, as I understand/Is the rarest dish in all this land" with "This large bird, as I understand/Is the finest dish in all this land".

Modern processions

As of 2008, the tradition of processing with the Boar's Head whilst singing the carol was believed still to be observed at the following locations:

In Canada

The Queen's College celebrates the tradition by three chefs' bringing a boar's head into the hall, with a procession of a solo singer who sings the first verse, accompanied by torch bearers and followed by a choir. The procession stops during verses and walks during the chorus. The head is placed on the high table, and the Provost distributes the herbs to the choir and the orange from the Boar's mouth to the solo singer.
In the United States, the "Boar's Head Carol" and procession are often a part of madrigal dinner performances, even though the main dish is usually chicken.