put in a little Sweet butter, a little Vinegar, and a very little Salt, when your meat is rosted, serve it in with Sauce, and strew salt about your
Dish Venison Old Elizabethan Recipe
The above Old recipe is taken from for Venison is written in totally different way to today's recipe books.
- There were no lists of ingredients - these were included as part of the text
- Food and ingredient measurements were extremely basic - quantities were not often specified.
- Temperature control was difficult and therefore not specified.
- Cooking times were vague - and left to the cook to decide.
- It was assumed that the reader would already have some knowledge of cooking
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Alchin, L.K.
Elizabethan Era
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