xxij - Venyson in Broth
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "xxij - Venyson in Broth". [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:

xxij - Venyson in Broth. Take Rybbys of Venysoun, and wasshe hem clene in fayre water, an strayne the same water thorw a straynoure in-to a potte, an caste ther-to Venysoun, also Percely, Sawge, powder Pepyr, Clowys, Maces, Vynegre, and a lytyl Red wyne caste there-to; an thanne latte it boyle tyl it be y-now, and serue forth.

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]

Venyson in broth. Take rybbes of venyson, and wassh hem faire in Water, And streyn the Water thorgh a Streynour into a faire potte, and cast the Venyson thereto, parcely, Sauge, powder of peper, cloue3, Maces, Vinegre, salt, And late hem boile til thei be ynow, and serue it forth. []

[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
broth
parsley
sage
podour
pepper
cloves
mace
vinegar
wine

[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
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:22>. Accessed on November 16, 2025, 4:08 am.