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To Boil venison That Is Fresh

This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To boil all venison that is fresh and that one wishes to serve wet or with broth. Take venison and boil it until it is almost boiled completely. Then take the pot with the venison and take it off [the fire]. Hereto you shall take cinnamon, ginger, a little pepper and saffron. Some people take a little pot sugar. Before that take more pepper and some toasted bread so that it will be thicker and bind well, and mix that with wine. Then put that altogether in a pot with the venison and you shall stew that venison with the aforesaid spices and with the fattest broth that you will blow off the same meat broth. And dilute it with the same broth if necessary.


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