Roo in a Sewe*
| Categories: | English 15th century Meat venison |
| Original Source: | Liber Cure Cocorum |
| Secondary Source: | |
| Cook: | unknown |
| Meeting Date: | 0000-00-00 |
| Serves: | 4
|
Take tho roo, pyke hit clene forthy;
Boyle hit thou shalt and after hit drye;
Hew hit on gobettis, that ben smalle,
Do hit in pot withalle;
Kest wyn therto, if thou do rygt,
Take Persole and sawge and ysope brygt,
Wasshe hom and hew hom wondur smalle,
And do therto hit thou schalle,
Coloure hit with blode or sawnders hors.
Ingredients
| 1 lb. | venison |
| 1 tsp. | sage |
| 1 tsp. | hyssop |
| 2 tsp. | fresh parsley |
| 1-1/2 c. | red wine |
| ~1 tsp. | honey |
| ~1/4 tsp. | salt |
Steps
- Bring water to boil, parboil venison - 5 min.
- Cut venison into small pieces (3/4" square)
- Put in pot with broth.
- Add spices.
- Simmer
- Stir occasionally
- Adjust seasoning to taste
Note
Use venison leg at suggestion of my butcher. Cooked slightly & then removed gristle, etc.
I would use less hyssop next time.
About $12.00 for 4 servings
Good over frumenty.
Needs more work on seasoning - might add additional spices based on Harleian xxij.