Sunday, March 21, 2010

Venysoun Rosted

15th century cookbook
Ab. 1420 A.D.

Venysoun rosted

—Take faire ffelettes of venesoun, and pike awey the skyn̄ and þe bone, and parboile hem, and roste hem on̄ a spitte; And sauce there-to, And serue hit forth.

Modern English

Roasted Venison

—Take fair fillets of venison, and pick away the skin and the bone, and parboil him, and roast him on a spit; and add sauce to him and serve it forth.

No comments:

Post a Comment