[Sca-cooks] Gervase Markham and "faux venison"

[Vandy J. Simpson]

Greetings.
 I'm working on a menu for a late-period feast. One of the books I'd been reading, Tudor Food and Cookery, mentions that "Gervase Markham suggested that by marinating beef or ram-mutton in vinegar, beer and turnsole (a bluish colourant) you could produce counterfeit venison for a pie!"

 I'm thinking this may have been something they culled from one of their commentary sources, since I don't see Markham listed in the bibliography. (It's an old faded photocopy...) I *feel* like I've seen something like this somewhere else, but maybe I'm just convincing myself I have.
 I've poked through what I can find of Gervase Markham on line, Kirrily Robert's website, but I'm not seeing a recipe that seems to relate to this.

 Does anyone out there have any further suggestions? Sources? Memories? I've reached the point where I've read and re-read so many things, my eyes are crossed!

 Thanks,
vandy simpson / mortraeth colwyn