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venyson Rost


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To rost venison tak feletes of venyson bound and cutt away the skyne and parboile it and let it be throughe stiff then lard it with salt and put it on a smale broche and rost it and if it be ned leche it abrod in leskes and lay them in a dysshe and strow on pouder of guinger and salt, and ye may do with buttes of venyson in the same manner.

autodoc



Other versions of this recipe:

Venysoun rosted (Two Fifteenth-Century Cookery-Books)




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