Title: Venison in Broth England, 1378
Categories: British Medieval Venison Game Main
Yield: 4 Servings

2	lb	Venison
1/4	c	Flour (1oz)
2	tb	Oil
1/2	ts	Ginger
1/2	ts	Cinnamon
1/2	ts	Pepper
1/4	ts	Mace
1	c	Game or chicken stock
1	c	Red wine
2	tb	Wine vinegar
2	oz	(1/2 C) currants
"Roe	Brot	h"

: Cut the meat in chunks and dust them in the flour; brown in a saucepan in the oil and add the spices. Cover with the stock and wine and simmer until the meat is tender. Add the vinegar and currants at the end. If any blood from the venison is available, this must be added right at the end and heated without boiling, as otherwise it will curdle.

From the _Forme of Cury_, 1378 "Take the flesh of the deer or of the roe-buck; parboil it in small pieces. Seethe it well, half in water and half in wine. Take bread and bray it with the self broth, and draw blood thereto, and let it seethe together with powder-forte of ginger or of cinnamon and mace, with a great portion of vinegar and currants"

_Seven Centuries of English Cooking_ Grove Press, London, 1992 Compiled and updated by Maxime de la Falaise. Typos by Jeff Pruett

From: Jeff Pruett Date: 28 Dec 96 National Cooking Echo Ä

previous

next