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Venison - Old Elizabethan Recipe

Queen Elizabeth Ist

"Queen Elizabeth Ist"

To rost a Haunch or a Shoulder of Venison, or a Chine of Mutton
Take either of these, and lard it with Lard, and stick it thick with Rosemary, then roft it with a quick fire, but do not lay it too near; baste it with sweet butter: then take half a Pint of Claret wine, a little beaten Cinamon and Ginger, and as much sugar as will sweeten it, five or six whole Cloves, a little grated bread, and when it is boiled enough,

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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