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How To Bake venison.


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

How to bake Venison. When it is perboiled, season it with Salt and Pepper somewhat groce beaten, and a little Ginger, and good store of sweet Butter, and when the Venison is tender baked put to it half a dozen spoonfull of Claret wine and shake it well togither.

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Recipes with similar titles:

To bake Veneson (A Proper newe Booke of Cokerye)




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