From the Forme of Cury.
- ROO BROTH. XIIII.
- 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.
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.
- 750 g Venison.
- 2 cups water.
- 2 cups Red Wine.
- 2 slices white Bread.
- Powder fort
- 1 Tablespoon Apple Cider Vinegar.
- 1/2 cup Currants.
- Chop meat up into bite size pieces and place in pan with wine and water. Simmer for about an hour.
- Gind bread up small and add spices. Add to meat and simmer for a couple more hours. The mixture reduces to about half.
- Add vinegar and currents. Serve it.
YiS to medieval cooking,
Note: No venison was available on the day, so we used 1/2 beef and lamb