This recipe is based on A. W.'s baked venison; the receipt includes parboiled meat, salt, pepper, ginger, butter, & claret wine. To stretch it, I sometimes include mushrooms, turnips or carrots. To "fake" the venison color, I use turnsole, available from herb farms. Dawson's Jewell also has a recipet To Bake fillets of Beef instead of red Deer; he encloses his "deer" in a pie crust. Apparantly, deer is easier to counterfeit if you don't look too closely at the color.
Boeuf a la Ragout is featured in Auld Alliance Royal Feast
Judith Carr is an expert in Medieval baking and antique furniture restoration. An active member of the Society for Creative Anachronism, she is known for her love of animals, especially cats.
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