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roe deer


This is an excerpt from Enseignements qui enseingnent a apareillier toutes manieres de viandes
(France, ca. 1300 - D. Myers, trans.)
The original source can be found at MedievalCookery.com

Roe Deer. The loin roasted or in pies, slightly larded, with hot pepper or with garlic sauce in winter, made of garlic and cinnamon and ginger, tempered with almond milk, - the almonds tempered in warm water, - and fried in grease or in bacon fat, and the sauce therein.

autodoc





Links to modern interpretations:


Medieval Cookery  

Roe Deer
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/roedeer.html






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