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To Rooste 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 Rooste Veneson. Roosted Veneson must have vyneger, Suger and Cinomome and butter boyled upon a chafing dyshe with cooles, but the sauce maye not bee to tarte, and then laye the Veneson upon the sauce.


Recipes with similar titles:

to roast venison (A Book of Cookrye)

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