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To Bake veneson

This is an excerpt from A Proper newe Booke of Cokerye
(England, mid-16th c.)
The original source can be found at Thomas Gloning's website

To bake Veneson. Take nothynge but pepper and salte, but lette it haue ynoughe, and yf the Veneson be leane, larde it throughe wyth bacon.


Recipes with similar titles:

how bake venison (A Book of Cookrye)

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