[Sca-cooks] Beef stock

[Bronwynmgn at aol.com]

In a message dated 1/11/2009 9:26:01 AM Eastern Standard Time, 
t.d.decker at att.net writes:

<<"Roo broth?"  Roux, perhaps?  I don't have time to chase it at the moment, 
but that does look interesting.>>
 
No, it's a 14th century English (I think) soup using meat from roe deer.  
It's very yummy.  I remember the base is half wine and half water; I remember 
there being onions and pepper in it, and the sauce is to be thickened with blood, 
but I can't remember the recipe because I don't get venison often enough to 
make it very much.
 
 
Brangwayna Morgan
Shire of Silver Rylle, East Kingdom
Lancaster, PA
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