Venysoun rosted
Prepared for [event name] on [date]
by [name]
Introduction
This entry is a re-creation of a recipe from , entitled "Venysoun rosted". [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:
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.
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 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. []
Venyson Rostyd. Take feyre felets cut a wey the skyn perboyle hem that they be styffe thorow lard hem with salt put hem in small brothes rost hem yf hit be nedd thu may baste hem take hem cut hem in brodd leches ley hem in dysches strew on poudyr of gyngour & salt do with buttes of venyson in the same maner & serve hem forth. []
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]
venison
bones
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Procedure
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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 "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?twofi:326>. Accessed on April 17, 2024, 11:55 pm.
Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?noble:94>. Accessed on April 17, 2024, 11:55 pm.
Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?wagst:158>. Accessed on April 17, 2024, 11:55 pm.