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To Roast venison.

This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

To roast Venison. First perboile it, and then make it tender cast it into cold water, then Lard it and roste it, and for sauce take broth, Vinagre, Pepper, Cloves and mace, with a little salt and boile these togither and serve it upon your Venison.


Recipes with similar titles:

To Rooste Veneson (A Proper newe Booke of Cokerye)

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