Venyson in Broth
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Original RecipeVenyson in Broth (from Harleian MS 279).xxij. Venyson in Broth. Take Rybbys of Venysoun, and wasshe hem clene in fayre water, an strayne þe same water þorw a straynoure in-to a potte, an caste þer-to Venysoun, also Percely, Sawge, powder Pepyr, Clowys, Maces, Vynegre, and a lytyl Red wyne caste þer-to; an þanne latte it boyle tyl it be y-now, & serue forth. Translation: Venison in Broth. Take ribs of venison, and wash them clean in fair water, and strain the same water through a strainer into a pot, and add there-to Venison, also Parsley, Sage, powder pepper, Cloves, Mace, Vinegar, and a little red wine add there-to; and then let it boil until it is done, & serve forth. 
Modern RedactionIngredients:
1.5kg venison ribs Method:Place the ribs in a large pot and cover with water. Bring to the boil, ad the spices, vinegar and red wine and return to the boil. Reduce the heat to a simmer and cook for 45 minutes. Adjust the seasoning and continue cooking until the venison is tender. Serve hot. |
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Other recipes with venison and red wine as primary ingredients: Vyne Grace Rehschmortopf Wardonys in syryp Sangria Potjeikos Stewed Beef Krea Tarikhera Collared Venison Makke Gruem vel anatem Roo Broth Venison with Gin-flavoured Sauce Mawmenee Venison Stew Souvlaki Venyson Y-bake Laganophake Comarye Venison with Chanterelles in a Cream Sauce Pykes in Brasey Hypocras Peeres in Confyt Boeuf Bourguignon Gelyne in Dubbatte Coq-au-Vin Venyson in Broth 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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