Venyson rost
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This entry is a re-creation of a recipe from A Noble Boke off Cookry (England, 1468), entitled "Venyson rost". [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 rost venison tak feletes of venyson bound and cutt away the skyne and parboile it and let it be throughe stiff then lard it with salt and put it on a smale broche and rost it and if it be ned leche it abrod in leskes and lay them in a dysshe and strow on pouder of guinger and salt, and ye may do with buttes of venyson in the same manner.

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]

Venysoun rosted. Take faire ffelettes of venesoun, and pike awey the skyn and the bone, and parboile hem, and roste hem on a spitte; And sauce there-to, And serue hit forth. [Two Fifteenth-Century Cookery-Books]

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


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[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 Noble Boke off Cookry". Medieval Cookery.
  <>. Accessed on January 20, 2020, 1:15 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on January 20, 2020, 1:15 am.

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