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To Bake venison To Eat Hot.


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

To bake Venison to eat hot. Cut the Venison in faire peeces, in quantitie as you will have your pasties, and perboyle it, that doon stick the grain side ful of Cloves, and Lard the lean side with good lard, and season it with pepper, salt, and all manner of spices; then put the grained side of the venison downwards into the coffin of brown paste, and so close it and bake it, and when it is open turn the grain side upward.

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