Roo Broth

SOURCE: Redaction is based on two recipes, one from Diuersa Servicia, #54 and the other from Utilis Coquinario, #19, as transcribed in Curye on Inglysch, p. 72 and p. 87 respectively. Modern version by Mathilde Eschenbach.
ORIGINAL: Diuersa Servicia, #54: For to make a roo broth, tak persile & ysop & sauge, & hak yt smal. Boil it in wyn & in water & a lytyl powdre of peper & messe yt forth.
Utilis Coquinario, #19: Ro brože wel to že same seruyse. Tak venysoun & wasch it & culpoun it in a fyngerbroede & perboyle it; & žan tak it vp & streyne že broth & do water to že venysoun, & pike it clene, & put it into že broth. & sette it ouer že feere, & do žerto salt & percely & ysope & sauerey & poudere of peper, & lat seže til it be tendre; & do žerto poudre of coloure & of maces & canel & quibibes, but lok it be nozt to hot.
NOTES: If the savory and hyssop have a lot of woody bits, they should be put in a teaball or a piece of cheesecloth and removed before serving.
  1. Cube the venison.
  2. Put in pot with all ingredients except parsley.
  3. Bring to a boil, lower heat, cover, and simmer for 2-3 h.
  4. Finely chop parsley and add to the pot for the last 1/2 h of cooking.
  5. Serve with furmenty.

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