LVII - FOR TO DO AWAY RESTYN OF VENISOUN
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Forme of Cury (England, 1390), entitled "LVII - FOR TO DO AWAY RESTYN OF VENISOUN". [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:

LVII - FOR TO DO AWAY RESTYN OF VENISOUN. Tak the Venisoun that ys rest and do yt in cold water and after mak an hole in the herthe and lat yt be thereyn thre dayes and thre nyzt and after tak yt up and spot yt wel wyth gret salt of peite there were the restyng ys and after lat yt hange in reyn water al nyzt or more.



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]

For to save venysone fro restyng. Take venesone when hit is new slayn, And cover hit alle with ferne playn Þat no wynde enter þer to. And whenne þou hast covered hit so, Lede hit home, selor hit lay Þat wynde ne sone ne ughe hit may. Dresse hit wele and wassh hit clene, Sythen, lay hit in water alle by dene, Þer in be half a day to lye. Þenne take hit oute on flore to drye, Þenne after take salt a quantité. Boyle hit in clene water so fre, And kele hit, þat he be bot lue, And þerin wasshe þy venesone true, And let hit lye þerin thre dayes And thre ny3htes, by any kyns wayes. Then take hit oute of þat water, Salt hit wyth drye salt, alle in fere. And do hit in a barel þenne. Þe barel staf ful as I þe kenne, Stop wele þo hede for wynde and sone, For hit wylle payre þo venysone. [Liber cure cocorum [Sloane MS 1986]]

To save venysone fresshe over þe 3er. Yf þou wylle kepe þe tayle of a dere Fresshe in seson over þo 3ere, Or oþer venesone yf þat hit nede, Þus schalt þu do, I wot in dede. Presse out þo blode, for anythyng Þat is cause for grete rotyng. In erþyne pot þou shalt hit pyt And feyre hony do into hit. To þo hony stonde over þo flesshe Too fyngurs thyke for harde or nesshe. With leder þo mouthe þen schalt þou bynde, Kepe hit fro ayre, son or wynde, In cofer, or huche or seler merke. [Liber cure cocorum [Sloane MS 1986]]

LVI - FOR TO KEPE VENISON FRO RESTYNG. Tak venisoun wan yt ys newe and cuver it hastely wyth Fern that no wynd may come thereto and wan thou hast ycuver yt wel led yt hom and do yt in a soler that fonne ne wynd may come thereto and dimembre it and do yt in a clene water and lef yt there half a day and after do yt up on herdeles for to drie and wan yt ys drye tak salt and do after thy venisoun axit and do yt boyle in water that yt be other so salt als water of the see and moche more and after lat the water be cold that it be thynne and thanne do thy Venisoun in the water and lat yt be therein thre daies and thre nyzt and after tak yt owt of the water and salt it wyth drie salt ryzt wel in a barel and wan thy barel ys ful cuver it hastely that sunne ne wynd come thereto. [Forme of Cury]

[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
salt


[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 "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:252>. Accessed on December 10, 2019, 1:06 am.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:81>. Accessed on December 10, 2019, 1:06 am.




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