To bake Venison of red Deere.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Book of Cookrye (England, 1591), entitled "To bake Venison of red Deere.". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

To bake Venison of red Deere. Laye it in water, and then wash it very clean out of the water, if it be clean draw it with Larde, then take meale and sift it, and take faire licour and let it boile, & make your paste with that, then take Beefe suet, mince it and beate it, drive out your paste very thick, close it and let it bake six houres when it is half baked, take Cloves & mace and Vinagre, and so boile them togither, put them into your redde Deere, at a little hole made for that purpose. And when you have so doon, stop the hole with some of the same dough, and then set it in againe untill it be inough.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

venison
lard
pastry
beef
suet
cloves
mace
vinegar


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "A Book of Cookrye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?booko:82>. Accessed on November 20, 2019, 9:56 am.




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