Roo Broth
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Original RecipeRoo Broth (from A Forme of Cury)Take the lire of the Deer oþ9 of the Roo p̲boile it on ſmale peces. ſeeþ it wel half in watr and half in wyne. take brede and bray it wiþ the ſelf broth and draw blode þ9 to and lat it ſeeth to gedre wt powdor fort of gyngr oþ9 of canett. and macys. with a grete porcioun of vinegr with Raysouns of Courante. 
Modern RedactionIngredients:
750g venison (red deer is easiest to get hold of but roe [roo] is sweeter) Method:PreparationCube the meat into bite-sized chunks and add these to a pan along with the water and wine. Bring to the boil and simmer for an hour. Remove the crusts from the bread and grind into small breadcrumbs. Add these and the spices to the meat. Simmer for a further hour and a quarter (at which point the volume should have reduced by half). Add the currants and cook for a further ten minutes until the currants plump up. Add the vinegar, pour into a dish and garnish with some fresh green herbs. Serve immediately. |
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Other recipes with venison and red wine as primary ingredients: Laganophake Stewed Beef Sangria Boeuf Bourguignon Gruem vel anatem Stewed Beeff Collared Venison Wardonys in syryp Makke Salt Venison Krea Tarikhera Venyson in Broth Potjeikos Peeres in Confyt Vyne Grace Venison Stew Hypocras Comarye Venison with Gin-flavoured Sauce Souvlaki Berbere Sauce Shin of Venison Braised in Wine Galintine Bryndons Pykes in Brasey Venison Medallions with a Juniper Sauce and Creamed Mushrooms Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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