Venison hodgepodge
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "Venison hodgepodge". [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:

Venison hodgepodge. For venison hodgepodge, which is wild boar or red deer, take burned bread, & work pepper through a strainer, & put therein nutmeg, pepper, cloves & powder, sugar, cinnamon, red wine, two or three finely chopped onions, fry in butter, & boil them together well until it is thick.



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]

Venison hodgepodge. For venison hodgepodge, which is wild boar or red deer, take burned bread, & work pepper through a strainer, & put therein nutmeg, pepper, cloves & powder, sugar, cinnamon, red wine, two or three finely chopped onions, fry in butter, & boil them together well until it is thick.

Take a thigh of veal, & cut the meat next to the skin for one pound and a half of meat, take half a pound of beef fat, & chop it well all together, & put therein also some nutmeg, a quarter ounce of ginger, four raw eggs, a little salt, a little chopped good herbs with, if you make the meat like a little ham, & you put therein like the upright ham a little foot of capon for making the sleeve of the ham, then take pine nuts & plant them therein the ham all about, & put it to cook in the oven, or over the coals: for the sauce take white wine or red, & put therein sugar & cinnamon, nutmeg & pepper, currants, boiled orange peel & cut into strips like tripe, & set to boil all together.

Hodgepodge sliced into large pieces & take the roots of carrots, or roots of radishes, cut very small, and put them to stew with the mutton, or instead of the root vegetables take peeled chestnuts, & put them into the hodgepodge instead of the root vegetables. [Ouverture de Cuisine]

Venison hodgepodge. For venison hodgepodge, which is wild boar or red deer, take burned bread, & work pepper through a strainer, & put therein nutmeg, pepper, cloves & powder, sugar, cinnamon, red wine, two or three finely chopped onions, fry in butter, & boil them together well until it is thick.

Take a thigh of veal, & cut the meat next to the skin for one pound and a half of meat, take half a pound of beef fat, & chop it well all together, & put therein also some nutmeg, a quarter ounce of ginger, four raw eggs, a little salt, a little chopped good herbs with, if you make the meat like a little ham, & you put therein like the upright ham a little foot of capon for making the sleeve of the ham, then take pine nuts & plant them therein the ham all about, & put it to cook in the oven, or over the coals: for the sauce take white wine or red, & put therein sugar & cinnamon, nutmeg & pepper, currants, boiled orange peel & cut into strips like tripe, & set to boil all together.

Hodgepodge sliced into large pieces & take the roots of carrots, or roots of radishes, cut very small, and put them to stew with the mutton, or instead of the root vegetables take peeled chestnuts, & put them into the hodgepodge instead of the root vegetables. [Ouverture de Cuisine]

[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
boar
bread
pepper
nutmeg
cloves
podour
sugar
cinnamon
wine
onions
butter


[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 "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:10>. Accessed on October 18, 2019, 12:22 am.




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