Venyson in Broth

PERIOD: England, 15th century | SOURCE: Harleian MS. 279 | CLASS: Authentic

DESCRIPTION: Venison Soup

ORIGINAL RECEIPT:

Take Rybbys of Venysoun, and wasshe hem clene in fayre water, an strayne the same water thorw a straynoure in-to a potte, an caste ther-to Venysoun, also Percely, Sawge, powder Pepyr, Clowys, Maces, Vynegre, and a lytyl Red wyne caste there-to; an thanne 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.

MODERN RECIPE:

• 1 pound venison, beef or pork ribs
• 2 pounds venison, beef or pork
• 4 C water
• 1/2 C dry red wine
• 1 T wine vinegar
• 2 T parsley, finely minced
• 1/4 tsp sage
• 1/4 tsp black pepper
• 1/8 tsp cloves
• 1/8 tsp mace
• Salt to taste

1. In a large pot, bring water to a boil. Add venison or other ribs, reduce heat, and simmer, covered, for forty-five minutes. Remove ribs, allow to cool, and cut the meat into bite-sized pieces.

2. Return the rib meat to the pot, and add all other ingredients. Return to the boil, reduce heat, and simmer, covered, for half an hour more, or until all the meat is cooked through. Serve in individual bowls.

Serves four to six.

Notes on the Recipe:

Even though it is not specifically mentioned, I boil the ribs to make the broth for the soup, and add the rib meat to the pot as well. I add salt to taste.

Venyson in Broth is featured in In Festo Sancte Trinitatis in Cena