To roest Veneson
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: A sauce for roasted venison
To roest Veneson.
Rosted Veneson must have vinegre suger and sinamon / and butter boyled upon a chafyng disshe with coles / but the sauce maie not be to tarte and then laie the veneson upon the sauce.
To roast Venison.
Roasted Venison must have vinegar sugar and cinnamon / and butter boiled upon a chafing dish with coals / but the sauce may not be too tart and then lay the venison upon the sauce.
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