A Boke of Gode Cookery Presents

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.

  • Butter
  • Vinegar - red wine or cider would probably be best
  • Sugar
  • Cinnamon
  • Roasted venison
Prepare the venison according to the recipe To bake Veneson. In a small saucepan, melt the butter. Season with the sugar & cinnamon, and add enough vinegar to create just a slightly tart taste. Heat thoroughly. Spoon some of this sauce on a serving platter, then lay on slices of the roasted venison. Serve with extra sauce in a small serving bowl.


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