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To Bake venison Of Fallow deere.

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 of Fallow Deere. Lay it in water and wash it very clean, then perboile it, if it be of the side, raise the skin of it: if it be of the haunch, presse it: season it with pepper and salt, take good store of Dre Suet, and mince it very fine, when you have minced it, beat it, then take flowre, butter and Egges and make your paste stiffe, then drive it out, and then put in your suet and Venison and close it, then take the yolk of an egge and a little beere, and wet it over, and let it bake foure houres, and then serve it in.


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