Roobroth (recipe)

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Period Recipe

From the Forme of Cury.

ROO BROTH. XIIII.


Notes

  • Roo. Roe. The Recipe in Ms. Ed. No. 53. is very different.
  • Canell. Cinnamon.
  • macys. Mace. V. Preface and Gloss.
  • Raysouns of Coraunte. Currants. V. Gloss.

Modern Recipe

Rice-Roobroth.jpg

Venison in Broth with Currants

Serves 8 normally or 12 at a feast

Take the fleshy part of the deer or roe and parboil it in small pieces, boil in half water half wine. Take bread and grind in mortar and pestle with the broth and drawblood with it and let it boil together with the powder forte of ginger or of cinnamon and mace with a large pinch of vinegar and small raisins.

Ingredients

Method

  1. Chop meat up into bite size pieces and place in pan with wine and water. Simmer for about an hour.
  2. Gind bread up small and add spices. Add to meat and simmer for a couple more hours. The mixture reduces to about half.
  3. Add vinegar and currents. Serve it.

YiS to medieval cooking,
Nicolette Dufay


Note: No venison was available on the day, so we used 1/2 beef and lamb

Notes

The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.