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From Alte Kochrezepte aus dem bayrischen

(Germany, ~1500 - V. Bach, trans.)

Of another horn

Venison im slaff

Note

Venison sausages

Venison from a good pepper

A smelly roast of venison

Venison meatballs

Venison of hart

A gefulcz of cheese


From Ancient Cookery [Arundel 334]

(England, 1425)

Roo (roe) in brothe

Roo in sene

Pevrate sause for veel or venison

Servise on fleshe-day

On flessh-day

Mawmene for xl mees

Furmentee


From An Anonymous Tuscan Cookery Book

(Italy, ~1400 - Ariane Helou, trans.)

(Sauce)

Squid Ink

For one who does not have yeast


From An Anonymous Andalusian Cookbook

(Andalusia, 13th c. - Charles Perry, trans.)

Recipe for Zîrbâja

I have thought to mention what makes food agreeable and improves the preparation

Coriander enters into all dishes and is the specialty of tafâyâ and mahshi

Risen Sweet

Chicken with Stuffed Eggplants

Isfîriyâin the Manner of the Market Folk

Another Dish Covered with Ground Almonds

Making Baqliyya (Vegetable Stew) of It

A Vegetarian Version of the Same Prepared by Ibn Muthanna

Recipe for Large Fish Such as Qabtû n and Fahl and Those Similar to Them

Preparing Fish Roe

Information about Harîsa According to its Kinds

Recipe for Qursa Made with Fat

Royal Rafîs

Qursa (Small Round Flat Loaf) with Dates

Recipe for Ka'k (Biscotti)

The Preparation of Ka'k

Preparation of Khubaiz (Little Bread) that is Made in Niebla


From A Book of Cookrye

(England, 1591)

How to bake Venison.

To bake Venison to eat hot.

To bake Venison to eat colde.

To bake Venison of red Deere.

To bake Venison of Fallow Deere.

To bake the Umbles of a Deere.

To roast Venison.


From Ein Buch von guter spise

(Germany, ca. 1345 - Alia Atlas, trans.)

2. Von einer hirzlebern (Of a deer liver)

6. Ein kluge spise (A clever food)

8. Ein gebraten gefültes ferhelin (A roasted filled young pig)

14. Wilt du guten met machen (How you want to make good mead)

21. Ein gut spise (A good food)

29. Wilt du machen ein gut lebern (How you want to make a good liver)

74*. Untitled (Untitled)

78. Ein fialmus (A violet puree)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

Roo in Sewe


From Delights for Ladies

(England, 1609)

4 - A most excellent sirup of Violets

13 - The making of sugar-paste

24 - To make puffe-paste

26 - To make crystall gelly

33 - To candie Nutmegs or Ginger with an hard rock candy

6 - Diverse sorts of sweet handwaters made suddenly or extempore


From MS Douce 257

(England, 1381)

Furmenty

Nombles

Roo broĆ¾

To kepe venisoun fro restyng

To do awey restyng of venisoun


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

An Entrement

Blancmange

A Lofty Entrement

Sauce for Peacock

Chyvrolee of Venison

Gravy of Small Birds

Parma Tarts

Bruet of Savoy of Fish

Lampreys

Fresh Sea-Bream

Salted Sea-Bream

Blancmange of four colors

Calaminee

A Gratuné of Spain

A Restorative

A Green Purée

Quinces in Pastry

A Coulleys

Emplumeus of Apples

Semolina

Barley


From Een notabel boecxken van cokeryen

(Netherlands, ca. 1510 - C. van Tets, trans.)

A Subbelet for Organ Meats

A Galentijn for Ray

Venison with Sops

Venison with Sops of Wild Goat

Garfereyden for Game

Bipeper or Paveraet for fresh Beef

Jespi or Sauce for Capons

Galantine of Pike

A Good Moertroel

To Boil Venison that is Fresh

Lombard Eggs

A Prosint of Almonds

Venison Pies

Lenten Struyven

Gharneye

Gaffereyden of Fish

If you want to make good rice

Ghedopte Eyeren (Dipped Eggs)

For all boiled venison

To Make Fine Yellow Clareyt

To make a stoop of good fine ypocras

To make green ginger or green calamus


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

(France, ca. 1300 - D. Myers, trans.)

All rabbits and all hares are good in pies

Roe Deer

If you want to make pies which have the flavor of cheese

Here are the lessons of the fish roe and other meats


From Forme of Cury

(England, 1390)

Noumbles

Roo Broth

Newe Noumbles Of Deer

I - FOR TO MAKE FURMENTY

XII - FOR TO MAKE NOMBLES

LVI - FOR TO KEPE VENISON FRO RESTYNG

LVII - FOR TO DO AWAY RESTYN OF VENISOUN


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xiij. Noumbles.

.xiiij. Roo broth.

Cxxxiij. Pevorat for veel & venesoun.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

The second course

The second course

The seruice at Dinner

Seruice for fish daies

The second course

To boile a neates tongue

To bake a Red deare

For to bake a Hare

To preserue Orenges

To bake the Humbles of a Deere

To make fillets of beefe or clods instead of red Deare

To make Manus Christi

To make a butter paste

To rost Deares tongues

A medicine for all manner of Sores

To make Bisket bread


From Das Kochbuch des Meisters Eberhard

(Germany, 15th century - V. Bach, trans.)

Here follows how to cook a goose

Eating millet chills and dries the body and constipates and does not nourish well

Barley causes wind and chills and does not nourish well and does harm to all people with illnesses coming from a cold nature

Chickpeas heat up and cause gas and make much piss and make the women's right come up once every four weeks

Garlic is hot and dry in the middle of the fourth degree and have the properties of the onion

Chard and arroche ('Spanish spinach') have the property of softening the body and cause bowel movements

Rhazes says that among all the grain

Young chickens

Partriges are frigid by nature

Among the wild animals thgere is no healthier one than the roe and roebuck

The meat of an old deer or hare causes melancholy

The heart of any animal is indigestible and does not nourish well

Your drink shall be old

In summer

In spring

If you have eaten fat meat that did not agree with you

Oleum nardinum does not flow from a stone in India


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XCIV - A wine soup without eggs


From Das Kuchbuch der Sabina Welserin

(Germany, 16th century - V. Armstrong, trans.)

2 To make capons or hens in a glass

7 To make a sauce in which to put a haunch of venison

19 Jugged hare

23 If you would make a good sausage for a salad

29 If you would preserve game for a long time

33 To prepare dried cod

36 To make an English tart

61 To make a pastry dough for all shaped pies

63 How one should prepare Zerena

67 A game pie

122 To make a cream tart

143 An almond tart

146 Nürnberger pastry

153 To prepare an Easter lamb

154 A lamb of another sort

155 To prepare chicken in rosemary

156 To make a grape pudding

167 To make venison sausage

173 How Shrove-Tuesday doughnuts are made in Nuremberg

177 To make an apple tart

180 Sugar holliplen

182 If you would make a white aspic

187 How to make milk tarts

194 A mustard

198 To prepare an aspic on a wheel

200 To make a raisin tart

203 To prepare a meat aspic

205 How to make quince bread


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Anoþer maner for noumbuls

Roo in a Sewe

Sawce for vele and venysone

To save venysone fresshe over þe 3er

For to save venysone fro restyng

For anoþer maner of service on flesshe day


From Libre del Coch

(Spain, 1520 - Robin Carroll-Mann, trans.)

9. Blancmange

15. WHITE SAUCE

16. APPLE DISH

43. HILADEA WHICH IS CALLED GELATIN

57. RICE WITH MEAT BROTH

64. Good Bruet with Meat Broth

67. pottage of fat

68. The Same Pottage Made from Milk

71. POTTAGE CALLED THIN WHITE SAUCE

74. THIN Sauce for Roasted Fowl

84. MODERN POTTAGE

87. A VERY SINGULAR DISTILLED BROTH FOR SICK AND WEAKENED PEOPLE

91. MARZIPANS FOR INVALIDS WHO HAVE LOST THE DESIRE TO EAT, VERY GOOD AND OF GREAT SUSTENENCE

93. Stuffing for Invalids

95. ALMOND DISH FOR INVALIDS

102. BRUSCATE FOR TWELVE DISHES WHICH IS MADE FROM KID'S LIVER AND SPLEEN

114. brown Sauce for Partridges and Doves

115. Rosemary Sauce for Four Dishes

124. Meat Casserole

127. Genovese Tart

148. PICKLED RABBITS

168. Mirrauste of pears which can be given to sICK PEOPLE

169. Quinces cooked in the pot

177. Pottage in good fashion

178. Pottage called jota

186. Shad in crust

199. Fresh conger eel in crust

203. Moray eel in crust

208. Boiled tuna or tunny

230. PELAYA AND FLOUNDER OR SOLE

238. BROOM-FLOWER DISH

239. FARRO OF RICE FLOUR

240. WHEAT STARCH

242. GROATS


From Due Libri di Cucina - Libro B

(Italy, 15th c. - Rebecca Friedman, trans.)

VIII To make fine broth of calcinelli

XXI To make fine cameline broth

XXVIII To make schinchinelli

XXXV To make a tart of herbs

XXXXIII To make a tart in another way

LI To dress a Tench


From Libro di cucina / Libro per cuoco

(Italy, 14th/15th c. - Louise Smithson, trans.)

XI - Butter of fat of almonds (almond butter)

XII - Broth of eggs pure

XV - Sauce or relish for hind (deer

XVI - Sauce for meat of roebuck or of hare

XXXI - Jelly of whatever meat

LVII - Hen stuffed and good

LXI - Rice in a good manner

LXXVII - Shoulder of mutton stuffed

CXXV - To make cervellade (sausage) bressane

CXXVII - To confect fresh almonds

CXXVIII - To make hotch potch of "monege"

CXXXI - To make orange dish battered in another way

CXXXIII - To make marmalade of quinces good and fantastic


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

First

Fourth dish

Third dish

First dish and platter

Third platter

Second dish

Third dish

Fourth dish

Third dish

Second dish

Third service

Fourth service

Second service

Third service

Fourth service

The end

First platter

Third service

First service

Third service

Side dish: crayfish jelly

At the butcher

At the poulterer

Frumenty

Supper

At the butcher

At the poulterer

So it is now appropriate to demonstrate the mechanics of the above foods

Note

Venison of Deer or Other Beast

On meat days

CRESS in Lent with Milk of Almonds

CONEY SOUP

DEER VENISON

And if you want to salt it in summer

And if you wish to make a piece of beef taste like venison of deer or bear

WILD GOAT in an Unthickened Clear Broth: let it be flayed

On Lady-day in March (the 25th)

WILD DOE in an Unthickened Clear Broth: let it be flayed

CHICKEN COMINY

In the same way you can make Cold Fish Galantine

MILLET

Pork should be scalded

To Counterfeit Bear Venison from a Piece of Beef

All fresh venison which is not basted is eaten with a cameline sauce

Partridges mate towards the middle of February

Fresh VENISON PASTY

Pike soft roe is more valuable than the hard roe

CARP

As for skinning it

Also it is cooked in water and wine added

STURGEON

VEAL DISGUISED AS STURGEON FOR SIX PLATTERS

FRUMENTY

POULTRY STUFFED ANOTHER WAY

FLANS IN LENT

TO MAKE FOUR DISHES OF MEAT JELLY

RISSOLES ON A FISH DAY

SWEET TISANE

(And with such things do peacocks feed their young

Waffles are made in four ways

If you want to make good tinder to light a fire with (flint and) steel

Note that rump of venison includes the skin and tail; and when fresh it is cooked in water and wine


From The Neapolitan recipe collection

(Italy, 15th c - T. Scully, trans.)

Ten Servings of White Dish

Rice in the Italian Style

Tripe

Broth for a Delicate Person

Stuffed Broad Beans

Calf's Head

To Cook a Chicken in a Carafe

Redressed Peacocks which Seem Living

To Make a Cow, a Calf or a Stag Look Alive

Kid Pie

Sauce for Any Game Animal

A Sienese-Style Tartara

Eggs Cooked in a Sheet of Paper

Trout


From A NEVV BOOKE of Cookerie

(England, 1615)

To make an Vmble Pye

To bake Fallow Deere in the best manner

To bake redde Deere

To bake wilde Boare

To bake a Hare on the French fashion

To bake a wilde Goose or Mallard

To bake Woodcockes or Blacke Birds

To hash Deere

To boyle the common way

To congar Eeles

To sowce a Pigge in collors


From A Noble Boke off Cookry

(England, 1468)

Porpas sturgion or turbot

Flesh pies of capon or of fessand

Venyson rost

Canebyns with bacon

Bruet of Spayne

Bruet rosse

Stewed colopes

Another nombles

Roo for sewe


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

For the second service

Venison hodgepodge

Venison hodgepodge

To make pike in the Hungarian style

To make Marzipan

To make English pies

Roasted dogfish

To make May eggs

For the first service

Second service

Third service


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To bake Veneson

To Rooste Veneson

To make Blewe manger


From Le Recueil de Riom

(France, 15th century)

Serf's venison with soppes

Venison of fresh boar


From MS Royal 12.C.xii

(England/France, 1340 - D. Myers, trans.)

(none found)


From The Second part of the good Hus-wiues Iewell

(England, 1597)

To make red deere.

For White pease pottage.

To bake porpose or Seale.

To make a caudle.

To roste an Hare.


From Thomas Awkbarow's Recipes (MS Harley 5401)

(England, 15th century)
[based on a concordance]

(none found)


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Boar With Carnation Sauce

Hen Again the One the Germans Call Stag Capon

Fritter From Fish Roe

Carp With Canvas

Carp With Clean Black Pepper

Cooked Carp German Style

Raw Beluga Roes

Cooked Beluga Roes Hungarian Style

Cooked Beluga Roes Romanian or Serbian Style

Catfish in Cabbage Sauce

Crucian Carp With Spicy Sauce

Flounder With Spicy Sauce

Anchovy Salad

Stuffed Crab

Venison With Dumplings

Venison With Black Sauce

Venison With Guest Sauce

Roast Venison in Pate

Whole Roast Deer Backside

Hot Roast Venison

Small Deer Horn and Ear With Aspic

Deers Lung and Liver

Deer Blood Sausage Stuffed With Rice

Cook the Roe Deer Like This

Roast Roe Deer Thighs

Roast Roe Deer Hot

Roast Roe Deer Thigh With Bacon

Milikop

Italian Cabbage

Deer Stag Antlers From Marzipan


From The Treasurie of commodious Conceits

(England, 1573 - J. Holloway, transcr.)

To keepe Cheries condict

To make Succade of Peels of Oranges and Lemons

Powder to make the belly soluble

To make Muske Sope


From A Treatise of Portuguese Cuisine from the 15th Century

(Portugal, 15th c. - Fernanda Gomes, trans.)

(none found)


From Two Fifteenth-Century Cookery-Books

(England, 1430)

iij - Joutes

viij - Venyson with Furmenty

xxij - Venyson in Broth

xxiij - Nomblys of the venyson

xlv - For to make Blawnche Perrye

Cxl - Egredouncye

xxxj - To make Stekys of venson or bef

xij - Vn Vyaunde Furne3 san3 noum de chare

xix - Venyson y-bake

Nombles of Veneson

Venyson in broth

Furmenty with venyson

Venyson ybake

Venysoun rosted

Blanche porrey

Piper for feel and for venysoun


From Le Viandier de Taillevent

(France, ca. 1380 - James Prescott, trans.)

Larded boiled meat

Fresh wild red deer and roe deer venison

Boar venison

Chicken cumin dish

All fresh venison

Frumenty

Lamprey in galantine

Flemish caudle

Porpoise

Stockfish

To cure wine turned ropy

Meat rosy

Soup of red deer testicles in deer hunting season

Stuffed mutton shoulders

[The Swan Knight.] If you wish to make the Swan Knight in his right

Green Verjuice [Sauce]


From Recipes from the Wagstaff Miscellany

(England, 1460)

Canabens With Bacon

Purpays or Venyson in broth

Bruet of Spayne

Bruet roos

Stewy colops

Bruet sarcenes

Bakyn purpays

Pyes of flesch capons and fesaunttes

Venyson Rostyd


From Wel ende edelike spijse

(Dutch, late 15th c. - Christianne Muusers, trans.)

Roast game





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