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To Bake Redde deere

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To bake redde Deere. PArboyle it, and presse it, and let it lye all night in redde Wine, and Uinegar: then Lard it thicke, and season it with Pepper, Salt, Cloues, Mace, Nutmeg, and Ginger. Bake it in a deepe Coffin of Rye paste, with store of Butter: let it soake well. Leaue a vent-hole in your Pye, and when you draw it out of the Ouen, put in melted Butter, Uinegar, Nutmeg, Ginger, and a little Sugar: shake it very well together, and put it into the Ouen againe, and let it stand three or foure houres at the least, to soake throughly, when your Ouen is colde take it out, and stop the hole with Butter.


Other versions of this recipe:

Recipes with similar titles:

To bake a Red deare (The Good Housewife's Jewell)

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