A Boke of Gode Cookery Presents

The sydes of A dere of hye grece Rostyde

PERIOD: England, late 15th c. | SOURCE: MS Pepys 1047 | CLASS: Authentic

DESCRIPTION: Roasted venison basted in red wine.

Facsimile of receipt from the original manuscript:

Transcription of original receipt:

The sydes of A dere of hye grece (10.1) Rostyde

Washe the sydes of A dere do A way þe fyllets do them on A broche and rost them put them on the broche Auvterwards and a payne crose wyse Take rede wyne po[w]der of pepyr and salt and baste them ther with tyll ther be enowgh & have a charcuye (SP?) under to kepe that fallys down and wash hym ther with A gayn then serve hit forth.

Modern translation:

The sides of a very fat (10.1) deer roasted.

Wash the sides of a deer. Take out the filets & put them on a spit and roast them. Put them on the spit outerwards and a loaf of bread crosswise. Take red wine, powder of pepper and salt, and baste them with this until done. Have a charger underneath to keep the drippings. Baste again with the drippings then serve it forth.

(10.1) hye grece - very fat. See Hieatt, Curye on Inglysch, p. 195. See also the items listed under menus 1 and 2 from the Fourteenth-Century Menus from MS Cosin V. III. II (Curye on Inglisch, p. 39):

Menu 1: capones of hi gres. Menu 2: capones rostyd of hy grece.

Modern recipe:

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