To bake a Red deare
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Good Housewife's Jewell (England, 1596), entitled "To bake a Red deare". [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 a Red deare. Take a handfull of Time, and a handfull of rosemarye, a handfull of winter sauerye, a handful of Bay leaues, and a handful of fennel, and when your liquor seethe that you perboyle your Venison in, put in your hearbes also, and perboyle your venison vntill it be halfe enough, then take it out and lay it vpon a faire boorde that the water may runne out from it, then take a knife and pricke it full of holes, and while it is warme, haue a faire Traye with vineger therein, and so put your Venison therein from morning vntill night, and euer now, and then turne it vpside downe, and then at night haue your coffin ready, and this done season it with synamon, ginger, and Nutmegges, Pepper and salte, and when you haue seasoned it, put it into your coffin, and put a good quantity of sweete Butter into it, and then put it into the Ouen at hight, when you goe to bedde, and in the morning draw it forth, and put in a saucer full of vineger into your Pye, at a hole aboue in the toppe of it, so that the vineger may runne into eueryplace of it, and then stop the hole againe, and turne the bottome vpward, and so serue it in.



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]

To bake redde Deere. PArboyle it, and presse it, and let it lye all night in redde Wine, and Uinegar: then Lard it thicke, and season it with Pepper, Salt, Cloues, Mace, Nutmeg, and Ginger. Bake it in a deepe Coffin of Rye paste, with store of Butter: let it soake well. Leaue a vent-hole in your Pye, and when you draw it out of the Ouen, put in melted Butter, Uinegar, Nutmeg, Ginger, and a little Sugar: shake it very well together, and put it into the Ouen againe, and let it stand three or foure houres at the least, to soake throughly, when your Ouen is colde take it out, and stop the hole with Butter. [A NEVV BOOKE of Cookerie]

[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
thyme
rosemary
savory
bay
fennel
herbs
vinegar
pie_crust
cinnamon
ginger
nutmeg
pepper
salt
butter
pies


[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 "The Good Housewife's Jewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:65>. Accessed on October 20, 2019, 1:44 am.

Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:43>. Accessed on October 20, 2019, 1:44 am.




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