Venison Rostyd.


SOURCE: Originals are from An Ordinance of Pottage, #158 and #159, p. 95. Modern version by Mathilde Eschenbach.
ORIGINAL: #158: Venyson rostyd. Take feyre felets; cut awey the skyn. Perboyle hem that they be styffe thorow. Lard hem with salt lard. Put hem on small broches; rost hem. Yf hit be nede, thu may baste hem. Take hem off; cut hem in brode leches. Ley hem in dysches. Strew on poudyr of gynger & salt. Do with buttez of venyson in the same maner, & serve hem forth. #159: The syde of a dere of hie grece. Wesch hem; do awey the felets, do hem on a broch. Scotch hem ovyrtwarte & ayenne crosswyse in the maner of losyngys in the flesch syde. Rost hym; take redde wyn, poudyr of gynger, poudyr of pepyr & salt, & bast hit till hit be thorow. Have a chargeour undyrneth & kepe the fallyng, & bast hit therwith ayene. Then take hit of & smyte hit as thu lyst & serve hit forth.
INGREDIENTS: DIRECTIONS:
  1. Rub meat with salt and spices.
  2. If meat is very lean, cover with strips of bacon.
  3. Bake at 450 for 15 min.
  4. Turn heat down to 375, bake 1 1/2-2 hours for 3 or 4 lb roasts (30 min/lb), basting occasionally with wine.

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