Roo Broth*
| Categories: | English 14th Century Meat venison |
| Original Source: | Utilis Coquinaria |
| Secondary Source: | Curye On Inglysch |
| Cook: | unknown |
| Meeting Date: | 0000-00-00 |
Ro broþe we to þe some seruyse. Tak venysoun & wasch it & culpoun it in a fynger broede & perboyle it; & þan tak it vp & streyne þe broth & do water to þe venysoun, & pike it clene, & put it into þe broath & sette it ouer þe feere, & do þerto salt & percely & ysope & sauerey & pudere of peper, & lat seþe ti it be tendre, & do þerto poudre of coloure & of maces & canel & quibibes, but lok it no3t to hot.
Ingredients
| .925 lbs | venison |
| 1/2 tsp. | salt |
| 1/4 c. | fresh parsley |
| 1/2 tsp. | hyssop |
| 1/2 tsp. | savory |
| 1/4 tsp. | pepper |
| 1 tsp. | sandalwood |
| 1/4 tsp. | mace |
| 1 tsp. | cinnamon |
| 1/4 tsp. | cubebs |
Steps
- Cut venison into 1/2-1/4 in strips 2 in. long. Put venison in a pot added enough water to barely cover it. Cook for 10 minutes until it becomes a light gray colour and the blood stops seething into water.
- Add salt, parsley, hyssop, savory and pepper. Add 1 1/2 cups water and cook for 20-30 mins.
- Add sandalwood, mace, cinnamon, cubebs and enough water to cover venison. Cook for 5 minutes.
Note
Less cinnamon (@ half)