Venyson in Broth
PERIOD: England, 15th century | SOURCE: Harleian MS 279 | CLASS: Authentic
DESCRIPTION: Venison ribs in wine
.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.
- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.
GODE COOKERY 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.
Place the ribs in a large pot; cover with water. Bring to a boil; add all spices, vinegar, & the red wine & return to a boil; reduce heat to a simmer. Adjust seasonings to taste; be sure that it tastes slightly tangy with the vinegar and wine. Continue simmering until the venison is completely cooked. Serve forth!
You may serve the ribs with or without the broth.
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Venyson in Broth © 2000 James L. Matterer
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