[Sca-cooks] Recipe help

Johnna Holloway johnna at sitka.engin.umich.edu
Wed Mar 19 05:48:43 PDT 2008

13. The chyvrolee of venison: to give understanding to him who will make 
it, let him take his deer and cut it up into fair pieces and wash it 
very well and put to cook in a fair cauldron full of clean water; and 
when it boils skim it cleanly and, as soon as you have skimmed it, take 
it out and put it into fair fresh water in a small cask and wash it very 
well immediately, and then put it to drain on fair boards or in fair 
small casks. And then afterward take a great deal of good lard and lard 
all your pieces well and properly with it; and then, when they are all 
larded, put them back to cook in a fair, clean, and large cauldron or 
pot according to the quantity of it which you have; and then take beef 
or mutton broth and put into the said cauldron or pot up to the middle 
of the said cauldron or pot, and then take very good wine and put 
therewith. And then take your spices, white ginger, grains of paradise, 
cinnamon, pepper, nutmeg, mace, and cloves, and put in your broth, and 
everything in good proportion; and then take sage, parsely, hyssop and 
marjoram and clean them well and properly, and make of them a good bunch 
and put to cook in your broth and see that it tastes well of verjuice 
and spices. And then take to your sideboard.
This is an excerpt from *Du fait de cuisine*
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website 

Actually the easiest way to search these on the web is to just use Doc's 
website and its search features at MedievalCookery.com.
Insert the term like venison or quail and see what recipes pop up.
The Concordance of course covers the English medieval recipes and I can 
look those up for you.


Saint Phlip wrote:
> So, I'm looking for good period recipes that would
> lend themselves to the enterprise.snipped madly
> One thing I know I'll
> have is a deer, and I'll be using my stew pot to cook up a venison
> stew. I'd dearly love any period recipes anyone might have, but if
> necessary, I can put together a variation on Beef Y-stewed.

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