[Sca-cooks] Recipe help
Bronwynmgn at aol.com
Bronwynmgn at aol.com
Wed Mar 19 15:16:15 PDT 2008
In a message dated 3/18/2008 11:23:02 P.M. Eastern Daylight Time,
phlip at 99main.com writes:
<<Anyway, I would like suggestions from y'all. 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.>>
Roo broth is a possibility (before you start thinking toddler kangaroos, it
is a recipe for roe deer or other deer).
ROO BROTH
from Forme of Curye, 14th century
as redacted in Pleyn Delit
Take the lire of the Deer other of the Roo; parboil it on smale peces.
Seethe it well, half in water and half in wyne. Take brede and bray it with the
self broth and drawe blode ther-to, and lat it seeth to-gedre with powdor
fort of gynger other of cannell and macys, with a grete porcion of vinegar with
Raysons of Corante.
ca 1 lb venison, cooked or parboiled, cut into small pieces.
ca 1.5 cups each water, red wine
0.5 cup breadcrumbs (use whole wheat or rye, the darker the better)
0.25 tsp each ginger, cinnamon, mace
1 tsp salt
0.25 cup vinegar (preferably red wine vinegar)
0.25 cup currants
1 tsp Marmite or other yeast-based gravy seasoning, (in lieu of blood)
Cover the chopped venison with wine and water; simmer for about an hour.
Steep the breadcrumbs in some of the broth (and the Marmite or other
colouring), and stir into the pot, along with currants and seasonings. Simmer for
about five minutes more, stirring occasionally, before serving
Note, this is the redaction from the first edition of Pleyn Delit. It's
quite yummy stuff, though.
I keep wanting to read "Take the lire of the deer" as "take the liver of the
deer", but I think I asked about this once on this list and was told it was
the meat...not sure now, it's been a LONG time since I made this.
Brangwayna Morgan
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